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Peach Scones

Peach Scones

These peach scones blend the tender warmth of ripe peaches with a subtle nuttiness from almond flour, creating a soft, fragrant treat perfect for cozy mornings. Made with Greek yogurt instead of cream, they’re slightly tender and lightly sweetened, capturing the spirit of a Devon countryside kitchen. The scones have golden, craggy tops and soft, fruit-studded interiors, offering a comforting bite with a hint of cinnamon and vanilla.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 Scones
Course: Snack
Cuisine: British
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon A pinch of cinnamon adds warmth, but you can omit or swap for nutmeg or cardamom.
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar Plus extra for sprinkling.
  • 1/2 cup cold unsalted butter, cubed Keep your butter cold to help create flaky layers inside the scones.
  • 1/4 cup Greek yogurt If you prefer a drier scone, reduce the yogurt slightly or replace it with heavy cream.
  • 1/4 cup milk
  • 1 large ripe peach, peeled and diced About 1 cup diced.
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 large egg, beaten For brushing tops.

Equipment

  • Mixing bowl
  • Food processor optional, for cutting butter
  • Measuring spoons and cups
  • Pastry cutter or fork if not using food processor
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Pastry brush
  • Knife or bench scraper
  • Cooling rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon, salt, and sugar.
  3. Add the cold, cubed butter to the dry ingredients. Using a food processor pulse briefly until the mixture resembles coarse sand with pea-sized butter pieces. If you don’t have a processor, use a pastry cutter or two forks to cut the butter into the flour until similar in texture.
  4. In a small bowl, whisk together Greek yogurt, milk, vanilla extract, and lemon juice.
  5. Pour the wet ingredients into the flour and butter mixture. Gently fold with a spatula or your hands until the dough just starts to come together—it will be a bit sticky.
  6. Carefully fold in the diced peach pieces, trying not to mash them too much so they retain their shape.
  7. Flour your clean countertop or large cutting board lightly. Turn out the dough and pat into a rough circle about 1-inch thick. It will be sticky and imperfect, which is fine.
  8. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
  9. Place the wedges spaced slightly apart on the prepared baking sheet.
  10. Brush the tops with the beaten egg to encourage browning. Sprinkle a little granulated sugar or Demerara sugar on top for crunch.
  11. Bake scones in the preheated oven for about 18-20 minutes, or until golden brown on top and cooked through. A toothpick inserted into the center should come out clean.
  12. Remove from oven and transfer scones to a cooling rack for 10 minutes before serving.

Notes

  • Keep your butter cold to help create flaky layers inside the scones.
  • If you prefer a drier scone, reduce the yogurt slightly or replace it with heavy cream.
  • A pinch of cinnamon adds warmth, but you can omit or swap for nutmeg or cardamom.
  • Feel free to try other stone fruits or berries instead of peach.
  • Serve warm with honey, clotted cream, or butter for an authentic touch.