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    Home » Recipes » Sweet Recipes

    Peaches and Cream Scones

    Jul 31, 2021 | by Jennifer | Last Updated: Sep 9, 2021

    Jump to Recipe Jump to Video

    These rustic, fresh peach scones are made with heavy cream instead of butter. The cream makes for wonderful flavour and texture. I also love that these scones are just lightly sweet, to let the fruit shine!

    peaches and cream scones on cooling rack

    It's peach season and it's the weekend, so fresh peach scones are definitely in order :) I can't think of a nicer way to enjoy a leisurely Summer morning than with these freshly baked peach scones and a cup of tea.

    These cream scones are a little different than the usual. Instead of using butter, these rely on the butterfat in heavy cream for richness, but produce a lighter and moister crumb. They are deliciously different.

    Ingredient Notes

    Peaches - I have only tested these scones with fresh peaches. I suspect frozen peaches may work, but I'm unsure it they would work from frozen, as they are only in the oven a short time. If you want to try it, I think I would at least partially thaw before using.

    Heavy (Whipping) Cream - this is the 35% b.f. cream and the high butterfat cream is necessary for these scones, that are made without butter. I haven't tested these scones with a lower fat cream. It may work, though you might end up with more of a biscuit, than a scone.

    Step-by-Step Photos

    photo collage of steps to make Peaches and Cream Scones 1

    photo collage of steps to make Peaches and Cream Scones 2

    Baker's Tips

    • These are not scones to fuss over. They are wonderful in their rustic shape and the ease with which they come together, so embrace that and don't worry if they aren't perfect.
    • You can make smaller scones by cutting the round of dough into more/smaller wedges.
    • Be sure to cook the scones thoroughly. Judge "done-ness" by the colour on top of the scone. They should be nice and golden all over the top and a touch darker around the edges.
    • These scones are quite moist when warm, but will dry and set as they sit. I don't store these in a completely air-tight container, as I like to let some of the excess moisture escape, rather than make the scones soggy from the fruit.

    Recipe Video

    Top Tip! Don't skip the trip to the freezer. Chilling the scones before baking will give you the best results, as it will solidify the butterfat in the cream and help to give your scones some lift, similar to butter.

    peaches and cream scones on cooling rack

    peaches and cream scones on cooling rack

    Peaches and Cream Scones

    These rustic, fresh peach scones are made with heavy cream instead of butter. The cream makes for wonderful flavour and texture. I also love that these scones are just lightly sweet, to let the fruit shine!
    Author: Jennifer
    5 stars from 2 ratings
    Print it Pin it + Collection Go to Collections Share by Text Share by Email
    Prep Time 15 mins
    Cook Time 20 mins
    Cooling Time: 15 mins
    Total Time 50 mins
    Course Snack
    Servings 8 scones

    Ingredients
     

    • 3 cups all-purpose flour
    • 1 Tbsp baking powder
    • 1 tsp fine table salt
    • 1/4 cup granulated sugar, or adjust to taste
    • 1 tsp vanilla, or vanilla bean paste
    • 1 1/3 cups heavy whipping cream (35% b.f.), cold, plus more as needed to moisten
    • 1 1/4 cups fresh peaches, diced

    For topping:

    • Additional heavy cream, for brushing
    • White granulated or turbinado sugar
    Prevent screen from going dark

    Instructions
     

    • Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
    • Whisk together the flour, baking powder, salt and sugar in a large bowl.
      3 cups all-purpose flour, 1 Tbsp baking powder, 1 tsp fine table salt, 1/4 cup granulated sugar
    • Peel the peaches, then cut off the sides and cut into 1/2-inch dice. Set aside for now.
      1 1/4 cups fresh peaches
    • Measure out the heavy cream, then stir in the vanilla. Pour half of the cream over the dry ingredients, then stirring gently while adding just enough of the rest of the heavy cream to make a just moist dough. There shouldn't be any pockets of dry flour in the bottom of the bowl, but the dough shouldn't be super sticky, either. Don't hesitate to add an additional tablespoon or so of heavy cream if needed to achieve this. Gently and quickly stir in the diced peaches.
      1 1/3 cups heavy whipping cream (35% b.f.), 1 tsp vanilla
    • Remove the dough to a lightly floured work surface. Gently gather the dough into a rough ball, then using the palms of your hands, gently press into a 7-inch round, even-height circle. (Press in along the sides, as well, to ensure the sides are not crumbly).
    • Transfer the dough round to the prepared baking sheet. Using a sharp knife, cut the round into 8 even wedges. Separate the wedges and arrange on baking sheet with at least 1 inch in between. Place the baking sheet with the dough wedges into the freezer for 15 minutes. **If you don't have room in your freezer for the whole baking sheet, you can just transfer the whole dough round (before cutting into wedges) to a plate or a piece of parchment paper to the freezer, then cut into wedges when you remove from the freezer instead. Leave the larger round in the freezer a few extra minutes - about 20 minutes.
    • Remove from freezer and brush the tops of scones with additional heavy cream. Sprinkle tops generously with white granulated or turbinado sugar. Work quickly so the scones don't warm up too much.
    • Bake the chilled scones in preheated oven for about 20-25 minutes, or until the are nicely golden on top.
    • Remove the scones from the oven and immediately remove to a cooling rack. Allow the scones to cool almost completely before serving. Store at room temperature for several days or these scones can also be frozen for longer storage.

    Notes

    Be sure to read the Ingredient and Baker's Notes above the Recipe Card for more tips on making this recipe. You will also find Step-by-Step photos there, which you may find helpful.

    Nutrition

    Serving: 1scone | Calories: 344kcal | Carbohydrates: 46g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 308mg | Potassium: 278mg | Fiber: 2g | Sugar: 8g | Vitamin A: 662IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Snack
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. joan says

      August 14, 2021 at 6:58 pm

      can these be frozen after baking or freeze and then bake

      Reply
      • Jennifer says

        August 14, 2021 at 7:39 pm

        Hi Joan, they an definitely be frozen after baking. I haven't tried freezing them before baking myself.

        Reply
    2. Cheyanne @ No Spoon Necessary says

      August 03, 2021 at 12:51 pm

      5 stars
      Peaches are definitely one of my all time favorite summer fruits! There's a peach farm not too far from our house that I've been meaning to go to, and this recipe is giving me the perfect excuse!!! Seriously, these scones look TO DIE FOR DELICIOUS!!! I'm printing this recipe and making these scones this weekend - can't wait!!

      Reply
      • Jennifer says

        August 03, 2021 at 1:05 pm

        Thanks so much, Cheyanne :) It's a perfect treat for an August day!

        Reply
    3. Pat says

      July 31, 2021 at 6:00 pm

      5 stars
      What perfect timing for us here…we went to market, bought a bag full of Ontario peaches and we had everything else in our fridge and pantry. They just came out of the oven . Look wonderful. We will have them for breakfast in the morning. I followed every instruction I even gave them an extra 5 minutes in the freezer they cut so darn easy doing that great tip!

      I appreciate you!

      Pat

      Reply
      • Jennifer says

        July 31, 2021 at 7:03 pm

        So glad to hear, Pat! Perfect for breakfast. Enjoy :)

        Reply

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