Peaches & Cream Scones
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Cook time: 
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Serves: 8 or 16
Delicate Flaky Scones studded with tiny pieces of summer peaches. Note: if your peaches are very ripe and juicy, toss them in flour before adding to the scone dough, and don't over-mix.  These, being cream scones are made with heavy cream instead of egg, butter, and half and half.
  • 2 cups All Purpose Flour
  • ⅔ cup of Rolled Oats
  • 1 tbsp. Baking Powder
  • ½ tsp. Salt
  • ¼ tsp. Ground Cinnamon
  • ⅓ cup of Sugar, my preference is raw sugar.
  • 1 large peach, diced (peeled or unpeeled.)
  • 1½ cups Heavy Cream
  • 1 tsp. vanilla
  1. In the large bowl of a food processor, blend together the dry ingredients (flour through sugar.)
  2. Pulse until the mixture resembles coarse crumbs.
  3. Add peaches and then pulse quickly once or twice or mix with a fork.
  4. Add the heavy cream and then pulse 2-4 times.
  5. Take care not to over-mix. You can do this step by hand with a fork or spatula.
  6. Invert the food processor bowl onto a lightly floured surface.
  7. Work dough lightly into a rough circle. It may be slightly shaggy, but just lightly pull it together with your hands.
  8. Once the circle is formed, cut into 8 large or 16 small wedges.
  9. Place wedges onto a sheet of parchment paper on a cookie sheet.
  10. Just before baking, brush the tops with a smidge more cream and a sprinkling of raw sugar.
  11. Bake at 425' for 12-14 minutes. They should be light brown on the bottom, and even lighter on top. These scones freeze very well, but freeze them the same day for best results.
Recipe by Happy Go Stuckey at