With the abundance of perfectly ripe peaches in markets and grocery stores, it’s easy to forget that their season is starting to wind down. This time of year — with produce at its peak here in the Midwest — is always the time I really start to take advantage of it all. With shorter days comes the reminder that warmer months and delicious produce won’t last forever. So as an ode to one of my favorite summer fruits, these Peaches ‘n Cream Scones are the perfect way to send off summer.
Depending on where you live or what you prefer, scones can be a variety of different things. Some are more like quick breads while others strongly resemble biscuits. Yet, I have found that many of us have become accustomed to the dry, crumbly pastry it’s so often portrayed as. I’ve even known some people to go as far as to say they will never eat another scone again because they are so dry … eh-m … the boyfriend Greg … but not to mention names or anything.
I am proud to say, these Peaches ‘n Cream Scones changed his mind. Yes, hold the applause, it was an unbelievable fête.
Thanks to the addition of sour cream, a moist and tender interior contrasts with the crunchy exterior of these golden pastries. And with pockets of fresh juicy peaches, these scones only need a touch of vanilla and sugar to round out the flavors. To finish it all off, a simple cream cheese icing does the trick. And just like that these scones go from delicious to decadent.
So stock up on fresh peaches and make the most of their waning season, because it won’t last long!
Want to enjoy these Peaches ‘n Cream Scones year round?
Here are the best ways to freeze scones + how to use frozen peaches in place of fresh:
Baked & Frozen:
Once scones are baked and cooled, wrap each scone individually with foil then place in a zipper-lock bag and freeze for up to 3 months. When ready to eat, remove from the freezer and defrost for 30 minutes then reheat in a 350°F oven until warmed through. Drizzle with glaze and serve.
Unbaked & Frozen:
Once scones have been shaped, place on a baking sheet and freeze for 2 hours until nearly solid. Transfer to a zipper-lock bag (preferably double bagged) and freeze for up to 3 months. When ready to bake, remove from freezer and arrange on a parchment-lined baking sheet. Bake in a 425°F oven for 30-32 minutes. Drizzle with glaze and serve.
Swap fresh peaches for purchased frozen peaches in recipe. Make sure to dice peaches as listed in recipe, but do not use them thawed. If you must, thaw peaches to dice then refreeze before using in recipe.
- 10 tablespoon unsalted butter, frozen, and divided
- 1½ cups peeled, pitted, and diced fresh peaches
- ½ cup whole milk
- ½ cup sour cream
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour (10 ounces)
- ⅓ cup granulated sugar (2 ½ ounces)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon table salt
- Heat oven to 425°F and adjust oven rack to middle position. Line baking sheet with parchment paper.
- Grate 8 tablespoons butter on a large-hole grater. Separately freeze grated butter and diced peaches until needed. Melt remaining 2 tablespoons of butter and set aside.
- Whisk together milk, sour cream, and vanilla in a medium bowl; refrigerate until needed. Whisk flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.
- Add frozen butter to flour mixture and toss with fingers until thoroughly coated. Add milk mixture to flour mixture and fold with spatula until just combined.
- Transfer dough to a well-floured work surface. Dust dough with flour and knead 10 to 12 times until it forms a rough ball, adding flour as needed to prevent sticking.
- Roll dough out into a 12-inch square. Fold dough into thirds over each other to create a 12×4-inch rectangle. Lift ends of dough and fold by thirds again to form a 4-inch square. Transfer dough to a plate and freeze for 10 minutes.
- Roll chilled dough into a 12-inch square. Sprinkle frozen peaches evenly over surface and lightly press into dough. Roll into a tight log, ending with seam side down. Press log into a 12×4-inch rectangle. Cut log crosswise into 4 equal sections. Cut each section diagonally to form 2 triangles (8 triangles total). Transfer scones to prepared baking sheet.
- Brush tops of scones with 2 tablespoons melted butter. If desired, lightly sprinkle tops with sugar for additional crunch.
- Bake until tops and bottoms are deep golden brown, 25-30 minutes. Transfer to wire rack and cool completely.
Cream Cheese Glaze
Makes 1¼ cups
Takes 5 minutes
- 4 ounces cream cheese
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
Whip cream cheese on high with hand mixer for 1 minute. Add vanilla and milk and mix on medium for 1 minute, or until no lumps remain.
Add powdered sugar and mix on medium until smooth, 1-2 minutes, adding additional milk if needed. Drizzle over cooled scones and serve.