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Yields:
8 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 20 mins
If you’ve ever dreamed of eating a big ol’ heaping scoop of peach cobbler for breakfast, join the club. “Dessert for breakfast” might as well be my middle name, and these peach cobbler scones are a scrumptious new way to enjoy those same wonderful flavors—just a little earlier in the day.
Based on my favorite blueberry scones from the Merc, these fluffy, flaky, delicious scones are filled with chunks of fresh, juicy peaches. But the fun doesn’t stop there: They’re also topped with a buttery crumble that tastes just like the best part of a classic cobbler, plus a sweet vanilla glaze.
Scones are the perfect thing to make when you have a little too much fruit on hand. If you have a real surplus of peaches, here are more great peach desserts to try next!
Can you make peach cobbler scones without an electric mixer?
Yes! If you don’t have a stand mixer, you can still make these peach cobbler scones with a handheld mixer or even by hand. Whisk the dry ingredients together in a large bowl, then stir together the heavy cream and sour cream in a separate bowl. Add the grated frozen butter to the flour mixture and mix on low speed with a hand mixer just until the butter is lightly worked in, or use your fingers, a pastry cutter, or two forks to work it in by hand until the mixture looks shaggy. Then add the cream mixture and mix or stir gently just until large clumps form before continuing with the recipe as written.
Can you make peach cobbler scones ahead of time?
These scones are best the day they’re baked, but leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat them in a 300-degree Fahrenheit oven for a few minutes to crisp them back up before serving. You can also freeze the unbaked, shaped scones for up to 2 months and bake them straight from frozen, adding a few extra minutes to the baking time. Glaze the scones before serving.
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Ingredients
For the topping:
- 1/4 cup all-purpose flour
- 3 Tbsp. light brown sugar
- 2 Tbsp. salted butter, melted
For the scones:
- 10 Tbsp. frozen salted butter
- 1 1/2 cups cake flour
- 1 cup all-purpose flour, plus more for dusting
- 1/3 cup granulated sugar
- 1 Tbsp. baking powder
- 3/4 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. baking soda
- 1/2 cup heavy cream, plus more for brushing
- 1/2 cup sour cream
- 1 cup diced peaches (from 1 to 2 peaches)
For the glaze:
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1 to 2 Tbsp. heavy cream
Directions
- Step 1Preheat the oven to 425˚F. Line a baking sheet with parchment paper.
- Step 2For the topping: In a medium bowl, stir together the flour, brown sugar, and melted butter until clumps form. Refrigerate until ready to use.
- Step 3For the scones: Grate the frozen butter on the large holes of a box grater into a bowl. Place in the freezer until ready to use.
- Step 4In the bowl of a stand mixer, whisk together the cake flour, all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and baking soda. In a liquid measuring cup, stir together the heavy cream and sour cream; refrigerate until ready to use.
- Step 5Add the frozen butter to the flour mixture. Using the paddle attachment, mix on medium-low speed until the butter is worked in, about 1 minute. Add the cream mixture and mix briefly just until large clumps form, about 30 seconds. (The dough should hold together when you squeeze it.)
- Step 6Turn out the dough onto a floured piece of parchment paper. Pat and press it into a rough square, then use a rolling pin to roll it into a 12-inch square. Using the parchment paper to help, fold down the top one-third of the square, then fold the bottom third up over it, like a letter. Flip over the dough, re-flouring the parchment, and roll out again into a 12-inch square.
- Step 7Scatter the peaches over the dough, pressing them in lightly so they adhere. Roll up the dough into a log, like a jelly roll, using the parchment to help. Turn the log seam-side down and flatten so it is about 4 inches wide and 1 inch thick. Using a sharp knife, cut the log crosswise into 4 even pieces, then cut each piece in half on the diagonal to make triangles.
- Step 8Transfer the scones to the prepared baking sheet and brush with heavy cream. Arrange the crumble topping over each scone, pressing it lightly to adhere.
- Step 9Bake, rotating the pan once, until the scones are golden brown, 22 to 25 minutes. Let cool on the baking sheet until just slightly warm to the touch, 15 to 20 minutes.
- Step 10For the glaze: In a medium bowl, whisk together the powdered sugar, vanilla, and 1 tablespoon of the heavy cream. Add more heavy cream, 1 teaspoon at a time, as needed to achieve a thick but pourable consistency. Drizzle over the scones while they are still slightly warm.
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