Do you LOVE the sweetness of fresh peaches? I adore the juicy fruit and the fresh flavor of these little bundles of sunshine. I also enjoy thinking of new ways to use this BEAUTIFUL and healthy fruit, and from my experiments, the recipe for Fresh Peaches and Cream Scones was born.
Fresh Peaches and Cream Scones Recipe…
Our wonderful Spanish teacher brought me two precious little peach trees and a box full of peaches not too long ago. These peaches were ENORMOUS! (I only used two peaches for this recipe due to their size!!!) I have no idea what type of peaches these monsters are, but Señora promised the trees would produce peaches in three years. For those of you who aren’t familiar with peaches, there are two types: freestone and clingstone. For your own sanity when eating peaches, go for the freestone every time!!! The fruit falls off the pit and makes it easy to eat and use in recipes. The clingstone peaches do just what they say: the flesh clings to the pit and makes life difficult. 🙂
The recipe for Fresh Peaches and Cream Scones does not rely solely on the peaches for sweetness. They also contain Neufchatel cheese and a slightly sweet streusel topping and icing. I know, this goes against my mantra of added sugars, but every now and then, I have to live a little. 🙂 In the case of these scones, I lived a lot! Perfecting the recipe took me three tries! 🙂 Below is a picture of the dough when mixing in the peaches. It will be stiff, so you’ll have to knead it just a little bit to get everything to stick together.
I love that my kitchen smells like a little bakery while these Fresh Peaches and Cream Scones are in the oven. Warm and covered with the icing, these giant scones make me so, so happy! I actually doubled the amount of peaches from my first attempt at the recipe. I love that every bite has a sweet piece of peach…they are sooo good! Can you see the peach chunks peeking from the finished scones?! Are you excited to try this recipe yet???? 🙂
Fresh Peaches and Cream Scones
Notes
Dough will be sticky. You may wish to dust your hands with flour to make flattening the dough easier. Due to the difference in juiciness of peaches, the amount of flour mixed with the chopped peaches may vary.
Ingredients
Scones
- 2 1/2 c. all purpose flour
- 1/2 c. old fashioned oats
- 1/2 c. packed brown sugar
- 1/2 t. salt
- 1/2 t. baking soda
- 1 T. baking powder
- 6 T. cold butter
- 1/2 t. almond extract
- 1 T. vanilla extract
- 2 eggs
- 8 oz. neufchatel cheese
- 2 c. chopped fresh peaches + 1/2 c. all purpose flour
Topping
- 2 T. brown sugar
- 2 T. old fashioned oats
- 2 T. flour
- 2 T. cold butter
Icing
- 1 1/2 c. powdered sugar
- 1/2 t. almond extract
- 2 T. or more milk
Instructions
- Preheat oven to 425° F. Line baking sheet with parchment paper and set aside.
- Chop peaches into 1/4-inch sized pieces and toss with 1/2 c. flour. Set aside.
- In a large mixing bowl, combine flour, oats, brown sugar, salt, baking powder, and baking soda.
- Cut in butter using a pastry blender or 2 knives, until butter is in pea-sized pieces or smaller.
- In a medium mixing bowl, use a handmixer to combine eggs, neufchatel cheese, almond extract and vanilla extract. Beat until smooth.
- Add to dry ingredients, folding together until mostly blended. Be careful to not over work dough!
- Fold peaches into mixture and dump onto a lightly floured board. Dough will be thick and somewhat sticky.
- Knead dough 3-4 times until it forms a loose ball. Flatten to 3/4-inch thickness circle. Cut eight scones.
- Place scones on parchment-lined sheet.
- In a small bowl, combine topping ingredients. Cut butter in with a fork until mixture resembles wet sand. Divide topping over scones.
- Bake for 12-14 minutes, rotating the cookie sheet halfway through baking.
- While scones cool, mix together icing ingredients until smooth, adding milk to desired constancy. Pipe or drizzle over warm scones.
- Leftovers may be tightly covered and refrigerated for up to three days.
As a lover of all things scones, you might also like to try my Cherry Cobbler Scones, Cream Cheese Brownie Scones, Caramel Pecan Scones, or my perfect-for-Mardi-Gras King Cake Scones. I love combining new flavors in traditional American-style scones. Do you have suggestions for interesting flavors? I’d love to hear them!
In case you wondered, our Spanish teacher very much enjoyed the peach scone I shared. This is her last year before retirement, but I’m looking forward to enjoying these scones for many years to come due to Señora’s generous sharing of peach trees! Gracias, mi amiga! 🙂
The following tools are what I used to complete this recipe…