Rise and Shine California Cling Peach Scones

Rise and Shine Scones



  • 3 cups plus 3 tablespoons all-purpose flour
  • 3/4 cup granulated sugar
  • 5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 stick (1/2 cup) butter, diced into small pieces
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup buttermilk
  • 1 can California Cling Peaches, drained and diced


  • 1/3 cup granulated sugar
  • 2 tablespoons milk


  1. Heat oven to 375 degrees F.
  2. Mix scone ingredients in order listed in a Kitchen Aid mixer or using a hand mixer, using more or less buttermilk to make mixture adhere into scone shapes, but still wet.
  3. Hand form scones (makes 10-12) and place on cookie sheet covered with parchment paper or press into a Teflon coated scone pan.
  4. Mix glaze ingredients.
  5. Brush glaze mixture onto scones with a pastry brush or drizzle on with a spoon.
  6. Bake scones for 22 minutes, or until light brown on the bottom.

Yield: 10-12 medium size scones or 16-20 mini-scones

Recipe and photo used with permission from: California Cling Peach Board