Homemade Peach Scones with Fresh Peaches and Ginger

These peach scones are laced with sugared ginger and are incredibly tender thanks to both sour cream and buttermilk added to the dough.

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This is the time of year I buy peaches and nectarines by the basket. They’re at their peak sweetness and juicy texture in August and there’s nothing quite as satisfying for a healthy dessert.

Here are some of the ways I love to use peaches. I make this lazy summer peach cake regularly and for an unplanned dessert I serve grilled peaches with ice cream and cookie crumbles. And this watermelon and peach salad is a refreshing favorite in our home.

But I’ve never made peach scones. I often make strawberry scones but never other kinds (a serious oversight).

Welcome to Scones Month!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. This month’s theme is Scones, hosted by Renu at the Cook with Renu blog. So if you’re interested in scones, check out the below links.

You can see all our of lovely breads by following our Pinterest boardright here. Links are also updated after each event on the#BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join send Stacy an email with your blog URL to[email protected].

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Peach Scones with Fresh Peaches and Ginger

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Course: Breakfast / Brunch

Cuisine: Any

Keyword: peach scones

Servings: 8

Author: Susan Pridmore

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Ingredients

• 2 cups (9 ounces) all-purpose flour
• 1 tablespoon baking powder
• 1 ½ teaspoons kosher salt or half that amount of sea salt
• ¼-1/2 teaspoon ground nutmeg
• 8 tablespoons unsalted butter cold, cut into thin pats
• ¼ cup sugared ginger cut into small pieces
• ⅓ cup maple syrup
• 1 large egg
• ⅓ cup sour cream not non-fat
• ¼ cup buttermilk
• ½ teaspoon vanilla extract
• 1 cup peeled, diced peaches
• 1 tablespoon turbinado sugar optional

Instructions

• Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment paper.

• In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.

• Using your fingers, a fork, or a pastry blender, work the butter into the flour mixture until it’s crumbly with noticeable butter pieces with some larger, pea-sized pieces. Pro-tip: Don’t overwork the mixture as it will make the scones tough.

• Stir in the sugared ginger.

• In a separate medium bowl, whisk together the maple syrup, egg, sour cream, buttermilk, and the vanilla extract until completely smooth. Pour into the dry ingredients and fold in using a spatula.

• Fold in the diced peaches and transfer the dough to parchment paper. Mold the dough into an 8″ round. Sprinkle the top with turbinado sugar, if using.Pro-tip: This is a wet sticky dough. Using damp or wet hands to mold the dough. It’s best to handle the dough as little as possible.

• Transfer the dough round to the freezer and freeze for at least 30 minutes. This step is optional but it helps the dough to keep it’s shape while it bakes.

• Place the chilled dough, including the parchment paper, onto a cutting board and slice it into 8 pie-shaped pieces. Move to the prepared baking sheet and bake until golden brown, for 20-25 minutes

• Cool the pieces on a cooling rack for 10-15 minutes before glazing, if you decide to add a glaze.

Author: Susan Pridmore
Owner, The Wimpy Vegetarian
Professional Recipe Developer
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