Tender Peach Scones

These tender, golden scones, warm from the oven, are wonderful with peach preserves (of course). Or simply enjoy them in all their simple glory — with a glass of iced tea, if the weather's hot.

Tender Peach Scones

TIPS FROM OUR BAKERS: One good-sized peach will yield about 1 cup diced fruit. For added flavor, try roasting the diced peaches before adding them to the dough. For more information see our blog post, Grilling and roasting fruit for baking.


  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/3 cup (67g) granulated sugar
  • 1/4 to 3/4 teaspoon nutmeg,* to taste
  • 1 tablespoon baking powder
  • 6 tablespoons (85g) butter, cold, cut into pieces
  • 2 large eggs
  • 1/3 cup (74g) full-fat or low-fat (not nonfat) vanilla yogurt or sour cream
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup (142g) diced peach, peeled or not; fresh, frozen/thawed, or canned
  • Coarse sparkling sugar, optional; for sprinkling on top

* Don't like nutmeg? Substitute ground cinnamon, or simply leave out the spice altogether.


  1. Heat the oven to 375 degrees F. Lightly grease a baking sheet or line it with parchment.
  2. In a large bowl, whisk together the flour, salt, sugar, nutmeg and baking powder.
  3. Work in the butter, using your fingers, a fork or a pastry blender.
  4. In a separate bowl, whisk together the eggs, yogurt or sour cream, and the extracts.
  5. Stir the wet ingredients into the dry ingredients.
  6. Add the peaches, stirring just until everything is combined. This is a wet, sticky dough.
  7. Drop the dough by the 1/4 cupful onto the prepared pan; a muffin scoop works well here.
  8. Sprinkle the scones with coarse sugar, if desired.
  9. Bake the scones for 20 to 25 minutes, until they're a light golden brown. Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to cool completely.
  10. Serve warm, or at room temperature.
  11. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

Prep: 15 min | Bake: 20 to 25 min | Yield: 12 scones

Recipe by P J Hamel.

Recipe and photo credit used with permission from: King Arthur Flour