Peaches & Cream Scones

Capture the sweetness of summer with these tender peaches and cream scones, baked until golden with crisp edges and a soft, flaky center. Juicy fresh peaches are folded into a rich cream dough, creating a buttery pastry perfect for brunch or a light dessert.

How To Pick Yellow Peaches

Slightly firm peaches will hold up well in this recipe. If peaches are too ripe, they may become mushy when folded in.

Ingredient Swaps

You can use nectarines or white peaches in this recipe. Frozen peaches will work but let it fully defrost and strain out any liquid it expels.

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have. 

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical. 

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.