Peach Scones

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Peach Scones

star rating (11) rate this recipe »
Published prior to 2008

Fresh, hot scones are a snap to make; this recipe, teaming peaches and nutmeg, is one of our all-time favorites.

2 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
1/2 teaspoon salt
1/4 cup granulated sugar
1/8 teaspoon nutmeg
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs
1/3 cup vanilla yogurt or sour cream
1/2 teaspoon almond extract
1 cup diced peaches, fresh or canned
2 tablespoons coarse sugar

Preheat your oven to 375°F. Lightly grease a divided scone pan, a 12-cup muffin pan, or a baking sheet.

In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.

In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract. Stir this mixture into the dry ingredients. Add the peaches and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.

Divide the dough among the compartments of the scone pan, or drop by the scant 1/4 cupful into the cups of a muffin pan or onto a baking sheet. Sprinkle the scones with coarse sugar, and bake them until they're golden brown, 15 to 18 minutes (on a baking sheet), or 18 to 20 minutes (in a pan). Yield: 8 to 12 scones.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.

Reviews

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  • star rating 08/24/2014
  • Boilerbaker1 from KAF Community
  • Very tasty and tender scone, and easy to make. I used the recommended pastry flour as well as a cup of whole wheat pastry flour. I grated fresh nutmeg, and added a little cinnamon. Might try ginger next time. Since I needed to use up some fresh peaches from the local orchard, this fit the bill. However, the peach taste is not as pronounced as we like, so maybe I'll try adding a 1/4 C of blueberries as well, to add more flavor.
  • star rating 08/19/2014
  • JLH from Harleysville, Pa
  • Great scone recipe, however the peach flavor got lost in the mix. May try dried next time.
    Thanks for your frank review - while we like the flavor of peach, almond and nutmeg, maybe a peach and almond variation would give you results closer to your expectations. Happy Baking - enjoy the scone journey! Irene@KAF
  • star rating 08/08/2013
  • Leamlass from KAF Community
  • I made these today and they were perfect. I doubled the recipe with no problems, but I needed to bake for about another 10-15 minutes until they were golden brown. I also changed the amount of spice as I prefer ginger and used 1 teaspoonful. I will definitely make again, but next time, I will make sure that I cut up the peaches smaller though (my fault.) Great job KAF !!
  • star rating 07/04/2013
  • Brenda from Maryville, TN
  • Awesome! Both my husband and mom love these scones. I did make a few adjustments related to the spice. I use 1/4 tsp of nutmeg and 1/4 tsp ginger along with 1/4 tsp Cardamon. I also used 'light' sour cream and the scones were light and very tender.
  • star rating 09/02/2012
  • Susanne B. from KAF Community
  • Excellent quick drop scone recipe. These scones are not too sweet and very tender. Some changes I made to the recipe: half white whole wheat flour/half white flour, a mix of nutmeg/allspice/cinnamon instead of the full teaspoon of nutmeg (it is not my favorite spice in large amounts) and half almond/half vanilla extract 9 (I ran out of almond).
  • star rating 07/20/2012
  • Meesh from KAF Community
  • These scones were absolutely delicious, and quick and easy to make. I doubled the batch and made 1 dozen in muffin cups, and the other, I dropped on a cookie sheet. Both methods were equally as good. The only ingredient I altered, was using 1/2 the amount of nutmeg and they were perfect. I also used fresh local peaches. Thank you King Arthur.....love your recipes!!
  • star rating 09/23/2011
  • Michelle from Pittsburgh, PA
  • Easy recipe and delicious! I used rehydrated dried peaches and it worked great.
  • star rating 07/30/2011
  • Sarah from Washington DC
  • Even after I reduced the nutmeg to 1/2 t it was still too much for the delicate flavor of the peaches. I would suggest closer to 1/8, or even just a sprinkle. I will say that they smelled more nutmeg-y than they tasted, which was a relief. The scones took a good 25 minutes on a baking sheet at 375 in my oven before they started to look done, which I found disconcerting given the instructions. I love that this called for yogurt though, as I had a bunch I needed to use up. Overall tasty but not a recipe I would go out of my way to save.
  • star rating 09/28/2009
  • Angela from Cleveland, Ohio
  • OK, so I have to admit that I made a few changes to the recipe. First, I used only 1/2 teaspoon of nutmeg, and since I had a few extra peach slices I ended up with a cup and half of cut up canned peaches. I also substituted 1 teaspoon of vanilla for the almond extract and added 1/2 cup of KAF cinnamon chips. I also used vanilla yogurt. With all of these alterations/substitutions (based on my own personal tastes) they were fabulous! So moist and flavorful, I would definitely reccommend these!
  • star rating 08/17/2009
  • Karla from San Francisco, CA
  • Very easy to make and absolutely delicious. More moist than your typical scone, but I loved that. I thought the nutmeg was overpowering, so I recommend reducing to 3/4 tsp. Also, I used hazelnut extract instead of almond extract and couldn't taste it at all- probably because of all the nutmeg flavor. I will definitely make these again.
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