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Peach Cobbler Scones Recipes

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Delightfully fluffy and sweet peach cobbler scones made with fresh peaches

Ingredients

Units Scale

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

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper or grease it lightly with oil. Set aside.
  3. 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.
  4. 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.
  5. Add 1 cup of milk to the mixing bowl and mix with your hands, working from the bottom up, until fully combined.
  6. Add the peaches to the mixing bowl and work them in gently until they are evenly distributed.
  7. Turn the dough out onto a floured surface and form it into a thick disk shape.
  8. Carefully transfer the dough disk onto the prepared baking sheet and cut it carefully into 6 equal triangles using a sharp knife.
  9. 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.
  10. Brush the beaten egg over the top of the scones.
  11. Sprinkle the streusel topping evenly over the top of the scones.
  12. Bake the scones in the preheated oven for 26 minutes or until a toothpick inserted into the center comes out clean.
  13. Remove the scones from the oven and allow them to rest on the baking sheet while you prepare the glaze.
  14. Add the powdered sugar and remaining 2 tablespoons of milk to a small bowl and mix until smooth.
  15. Gently separate the scones and place them onto a wire cooling rack to cool for about 15 minutes.
  16. Drizzle the glaze over the tops of all the scones.
  17. Store any leftovers in an airtight container for up to three days.

Find it online: https://www.budgetearth.com/peach-cobbler-scones-recipes/