Go Back
To make the best peach raspberry scones, you need fresh, high-quality ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 cup fresh peaches, diced - 1 cup fresh raspberries - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon milk (for brushing) - Extra sugar for sprinkling These ingredients come together to create a delightful, flaky texture. The peaches add sweetness, while the raspberries give a tart burst of flavor. You can play with flavors by adding a few extra ingredients. Try these for a twist on the basic scone: - Zest from one lemon or orange - 1/2 teaspoon cinnamon - 1/2 teaspoon almond extract These extras can elevate the taste and give your scones a unique flair. If you run out of an ingredient, don’t worry! Here are some easy swaps: - Use whole wheat flour instead of all-purpose flour for a nuttier flavor. - Swap out heavy cream for buttermilk or Greek yogurt to cut calories. - Replace unsalted butter with coconut oil for a dairy-free option. These substitutions can help you make scones that fit your dietary needs without losing flavor. For the full recipe, check out the link provided. To start making your Peach Raspberry Scones, gather all your ingredients. You will need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 cup fresh peaches, diced - 1 cup fresh raspberries - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon milk (for brushing) - Extra sugar for sprinkling 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, whisk the flour, sugar, baking powder, and salt until mixed. 3. Add the cold butter. Use a pastry cutter or your hands to mix until it looks like coarse crumbs. 4. Gently fold in the diced peaches and raspberries. Be careful not to crush the berries. 5. In another bowl, whisk the cream, egg, and vanilla extract together. 6. Pour the wet mix into the dry mix. Stir until just combined. The dough should be a bit sticky. 7. Turn the dough onto a floured surface. Knead gently a few times to bring it together. 8. Pat the dough into a disc about 1-inch thick. Cut the disc into 8 equal wedges. 9. Place the wedges on the prepared baking sheet. Brush the tops with milk and sprinkle with extra sugar. 1. Bake the scones in the preheated oven for 15-18 minutes. They should turn golden brown. 2. Check for doneness by tapping the bottom. It should sound hollow. 3. Remove the scones from the oven and let them cool slightly on a wire rack. - Use cold butter to keep the scones flaky. - Don't overmix the dough. Stir just until combined. - For a softer scone, add a bit more cream if needed. - Let the scones cool on a rack for a few minutes before serving. For more details on preparation, check the Full Recipe. When making Peach Raspberry Scones, avoid overmixing the dough. Overmixing leads to tough scones. Handle the dough gently. Use cold butter for the best texture. If your butter is warm, your scones might spread too much. Also, watch your baking time. Scones can go from golden to burnt quickly. You can change the flavors in your scones! Try adding nuts like almonds or walnuts for crunch. You can also swap peaches and raspberries for other fruits. Blueberries or strawberries work well. For a zesty twist, add lemon or orange zest to the dough. This brightens the flavor and makes it unique. Mixing dough is key to great scones. Start by whisking dry ingredients in a bowl. This helps blend them evenly. When adding butter, use your fingers or a pastry cutter. Work until it looks like crumbs. Next, fold in your fruit gently. Make sure not to crush the raspberries; they should stay whole. Finally, add wet ingredients and mix until just combined. This keeps your scones light and fluffy. For the full recipe, check out the step-by-step guide. {{image_2}} You can change the fruits in these scones to fit your taste. Blueberries and peaches work well together. You could also use blackberries for a richer flavor. If you prefer a tropical twist, try adding diced pineapple. Mixing fruits brings new tastes to your scones. Want to make a savory version? Replace the peaches and raspberries with cheese and herbs. You could use sharp cheddar and fresh chives. This makes a great snack or appetizer. Serve them warm with your favorite dip. You can easily make these scones vegan. Swap the butter with coconut oil or vegan butter. Use almond milk instead of heavy cream. For gluten-free scones, replace all-purpose flour with a gluten-free blend. Just follow the Full Recipe for more details on making these swaps. To keep your leftover scones fresh, place them in an airtight container. This helps maintain their soft texture. You can store them at room temperature for up to two days. If you want to keep them longer, refrigeration is a good option. Just be aware that refrigeration may make them a bit dry. When you are ready to enjoy your scones again, reheating is simple. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This warms them up and brings back some crunch. You can also use a microwave, but be careful. Microwaving too long can make them tough. Heat for just 10 to 15 seconds at a time. Freezing is a great way to save scones for later. First, let the scones cool completely. Wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. You can freeze them for up to three months. When you're ready to eat them, thaw them in the fridge overnight. Reheat as mentioned above for the best results. For more details on preparation, check the Full Recipe. You can tell your scones are done when they turn a light golden brown. They should also feel firm to the touch. A toothpick inserted in the center should come out clean. If it comes out with wet dough, bake for a few more minutes. Keep an eye on them for the best results. Yes, you can make the dough ahead of time! Prepare the dough and wrap it in plastic wrap. Store it in the fridge for up to 24 hours. When you’re ready to bake, just cut the dough and follow the baking instructions. This makes it easy to enjoy fresh scones anytime! Peach Raspberry Scones pair well with clotted cream or whipped cream. You can also serve them with fresh fruit or a drizzle of honey. For a fun twist, add a flavored jam like peach or raspberry. These scones are great for brunch or a cozy afternoon tea. You can find the Full Recipe for all preparation details. In this post, we explored how to make delicious peach raspberry scones. We covered key and optional ingredients, along with substitutes for common items. You learned step-by-step instructions for perfect preparation and baking. Tips helped you avoid common mistakes and customize your scones. We also discussed variations, storage, and answered key FAQs. Enjoy baking these scones, and remember to check the full recipe for details. Happy baking!

Peach Raspberry Scones

Indulge in the delightful flavors of homemade Peach Raspberry Scones with this easy recipe! Perfect for breakfast or an afternoon treat, these scones are bursting with juicy peaches and tangy raspberries. With simple ingredients and quick prep time, you can enjoy warm scones in just 35 minutes. Ready to impress your family and friends? Click through to explore the full recipe and start baking your new favorite treat today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup fresh peaches, diced

1 cup fresh raspberries

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon milk (for brushing)

Extra sugar for sprinkling

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

      Add the cold cubed butter to the flour mixture. Use a pastry cutter or your hands to incorporate the butter until the mixture resembles coarse crumbs.

        Gently fold in the diced peaches and raspberries, being careful not to crush the berries.

          In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

            Pour the wet mixture into the dry ingredients and mix until just combined. The dough should be slightly sticky but manageable.

              Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat it into a disc about 1-inch thick.

                Cut the disc into 8 equal wedges and transfer them to the prepared baking sheet.

                  Brush the tops with milk and sprinkle extra sugar over each scone for a sweet crust.

                    Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.

                      Allow the scones to cool slightly on a wire rack before serving.

                        Prep Time: 15 min | Total Time: 35 min | Servings: 8 scones

                          - Presentation Tips: Serve warm with a dollop of clotted cream or whipped cream on the side, and garnish with fresh berries for a pop of color.