Do you love peach cobbler? While everyone else is thinking about spring, I am busy planning my garden and pre-ordering some of my fruit for the season. One of the things that shocked me in the last couple of weeks is how many companies are already advertising and doing pre-orders for peaches. While we are slowly starting to see peaches from other countries at the grocery store, I can’t help but be excited about George and Carolina peaches. That doesn’t even mention our own peach tree in the yard, producing the most delightfully sweet peaches.
While planning for the upcoming peach invasion, I am also slowly working through what remains of my frozen peach reserve. While we do eat a lot of peaches, I do love cutting up and freezing end-of-the-season peaches for making smoothies, desserts, and other delightful treats. Of course, this also means going through my recipes and trying to find interesting and fun peach recipes that I think my family will enjoy. Of course, nothing makes you as nostalgic for summer as the smell and taste of warm peach bread or maybe even delicious peach scones.
With the thought of scones and peach on the mind, this made my family think it may be time to try combining these two delicious flavors. I mean, who doesn’t like the idea of a peach cobbler scone? With this delightful breakfast food or dessert, you can start your weekend in the best possible mood! After a bit of experimentation, we came up with the best easy-to-make, flavorful peach cobbler scones that would leave any of your guests swooning!
Since they work with both fresh peaches and frozen peaches, these peach scones are also perfect for using up leftover peaches. I love using over-ripe peaches since they have the best sweet flavor and texture. Are you ready to try these delicious peach cobbler scones for yourself? Make sure to check our full recipes below!
Peach Cobbler Scones Recipes
Delightfully fluffy and sweet peach cobbler scones made with fresh peaches
- Prep Time: 20 minutes
- Cool Time: 15 Minutes
- Cook Time: 26 minutes
- Total Time: 1 hour 1 minute
- Yield: 6 Large Scones 1x
Ingredients
2 cups + 3 tablespoons all-purpose flour, divided, plus a little extra for forming the scones
1 tablespoon baking powder
1 1/2 teaspoons cinnamon, divided
1/4 cup + 2 tablespoons white granulated sugar, divided
12 tablespoons unsalted butter, very cold and cut into cubes
1 cup + 2 tablespoons milk, divided
1 cup fresh peaches, diced
1 egg, beaten
2 tablespoons light brown sugar
1 cup powdered sugar
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper or grease it lightly with oil. Set aside.
- Add 2 cups of flour, baking powder, ¼ cup of granulated sugar, and 1 teaspoon cinnamon to a large mixing bowl and whisk to combine.
- Add 10 tablespoons of the cold, cubed butter to the mixing bowl and mix with your hands, ensuring the butter is thoroughly worked into the dry ingredients and the entire mixture is moistened.
- Add 1 cup of milk to the mixing bowl and mix with your hands, working from the bottom up, until fully combined.
- Add the peaches to the mixing bowl and work them in gently until they are evenly distributed.
- Turn the dough out onto a floured surface and form it into a thick disk shape.
- Carefully transfer the dough disk onto the prepared baking sheet and cut it carefully into 6 equal triangles using a sharp knife.
- For the streusel topping, add 2 tablespoons of granulated sugar, brown sugar, ½ teaspoon cinnamon, 3 tablespoons flour, and 2 tablespoons cubed butter to a small mixing bowl and mix with your hands until very well combined. The mixture should be very moist and clump together. Set aside.
- Brush the beaten egg over the top of the scones.
- Sprinkle the streusel topping evenly over the top of the scones.
- Bake the scones in the preheated oven for 26 minutes or until a toothpick inserted into the center comes out clean.
- Remove the scones from the oven and allow them to rest on the baking sheet while you prepare the glaze.
- Add the powdered sugar and remaining 2 tablespoons of milk to a small bowl and mix until smooth.
- Gently separate the scones and place them onto a wire cooling rack to cool for about 15 minutes.
- Drizzle the glaze over the tops of all the scones.
- Store any leftovers in an airtight container for up to three days.
Ready to try some of our other delicious recipes? Check out our full selection of desserts and other delicious dishes here!
About Susan Bewley
Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.
