Peach Scones

These peach scones are a favourite of ours in the late summer when peaches are plentiful, juicy and irresistible. We use fresh peaches in this recipe, which makes the scones beautifully moist and delicious.

This recipe takes longer than most of the other recipes because you need to marinate the peach for at least an hour. Of course, you could do this well in advance and then just make the scones at the last minute.

Scones are always best made at the last minute and eaten fresh from the oven. They are at their flakiest delicious best while still warm, and they break apart more easily this way.

If you wanted to make this recipe in the winter, you could always use preserved peaches. We usually can peaches in syrup when the peaches are at their cheapest. It's like eating sunshine when we serve peaches in January!

Peach Scones

Level: intermediate
Time: 1 hr and 30 minutes
Makes 8-12 depending on size

For the peach filling
1 peach (about 200g before cutting)
1 tbsp lemon juice
3 tbsp sugar

For the Scones
340 g (2 1/4 cups) plain flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

340g (2 1/4 cups) self-raising flour

1 1/2 tbsp sugar
65g  (1/2 cup) butter
Pinch salt
Less than 210ml (1 cup) milk

To serve
320ml (1 1/2 cups) whipping cream
1 tbsp icing sugar

  • Put a medium pan of water on to the stove top and bring the water up to simmer.

  • Cut the peach in half and remove the stone.

  • Put the two halves into the simmering water for 20-30 seconds. Remove with a slotted spoon onto a sheet of kitchen roll to drain.

  • Allow to cool for a minute, just until you can handle them. Slip the skins off and cut into 1/2 cm dice.

  • Put in a bowl with 1 tbsp of lemon juice and 3 tbsp of sugar. Allow to marinate for at least 1 hour, stirring occasionally.

  • After an hour, drain the juice off into a jug, reserving the peach flesh.

  • Pre-heat the oven to 425F, Gas mark 7. Line a baking sheet with parchment paper.

  • Sift the flour from a height (to get air in) into a clean bowl.

  • Lightly rub in the butter so that you get large flakes (like the image).

  • Stir in the salt and sugar.

  • Add half the peach flesh, the peach juice and some of the milk. Using a knife, bring the mixture together to make a soft dough. Add the rest of the milk or a bit more flour to get the right consistency.

  • Turn out onto floured work surface. Flatten to 1” thick and cut out scones using 2 or 2 1/2 inch fluted cutter. I always dip the cutter into flour before each cut.  Gather the remains together and lightly bring back to a solid mass. Flatten cut and repeat.  You should be able to make between 8 and 12 scones scones.

  • Bake on the centre shelf of the oven for around 12 minutes until the scones are well risen and very slightly browned.

  • Remove from the oven and cool on a wire rack.

  • When ready to serve, whip up 1 1/2 cups of cream with 1 tbsp of icing sugar. Whip to stiff peaks and fold in the rest of the chopped peaches.

    Split the scones and top with the peaches and cream.

Serve with

Serve with green tea and poetry! Our favourite afternoon tea in the late summer....

As part of a larger spread, try serving peach scones alongside lemon layer cake, cucumber sandwiches, ham sandwiches, watercress sandwiches and egg sandwiches with chocolate eclairs and tiny pate sablee cookies. Serve this combination with Lapsang Souchong, or Sencha green tea. If you prefer herbal, fresh mint tea would be best with this selection.

If you loved peach scones, you might also really enjoy our lemon scones.