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When I stepped out on the porch last week to discover the most perfect peaches I’ve ever seen, I was beyond elated (and thankful for generous neighbors!). I did what I do best with a surplus of stone fruit – I headed straight to the kitchen and overdid it with brown butter crumb bars and cream scones and a Danish braid (coming soon!).

Peach Cream Scones

Surely you can appreciate my peach baking spree, especially since I made us blissful cream scones studded with peaches. Drizzled with Amaretto glaze and devoured still warm from the oven, these tender and golden scones are a summer dream.

Peach Cream Scones

Peach Cream Scones 3 copy

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Peach Cream Scones

  • Yield: 14 scones

Ingredients

Scones

  • 1 1/2 cups diced peaches
  • 3 cups flour
  • 1 Tbsp baking powder*
  • 1 tsp salt
  • 2/3 cup sugar
  • 1/4 tsp pure almond extract
  • 1 1/3 to 1 1/2 cups cold heavy cream

Topping

  • 1 Tbsp cold heavy cream

Glaze

  • 1/2 cup powdered sugar, sifted
  • 1/8 tsp salt
  • generous pinch of cinnamon
  • 1 1/2 Tbsp Amaretto
  • 1 Tbsp heavy cream

Instructions

  1. Line a rimmed baking sheet with parchment paper and arrange diced peaches in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl.
  2. Combine almond extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add peaches and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
  3. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
  4. Pull the wedges slightly apart, leaving an inch between them and brush scones with cream. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
  5. For the glaze, whisk together powdered sugar, salt, cinnamon, Amaretto, and cream in a small bowl; transfer to a small piping bag. Drizzle glaze over scones and let set before serving.

Notes

Baking powder: Use an aluminum-free baking powder to keep your scones from turning blue. Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.


Nutrition

  • Calories: 205
  • Carbohydrates: 36

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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20 comments

  1. love the sound of an amaretto glaze! and somehow i still haven’t tried heavy cream-based scones (when i make scones, i use butter), but i should (plus i have a bunch of homegrown nectarines, which i bet would be delicious subbed in for the peaches).

    1. Hi Heather, I do hope you try them! I used to make scones with butter but after switching to heavy cream, I haven’t looked back. 🙂

  2. How gorgeous are these scones? And once in my life I’ve tasted amazing peaches and I still cling to that memory. I now want a giant peach tree like the one the woman had. The peaches were enormous, the size of a farmer’s hand and so juicy and delicious!

  3. Oh my gosh, Laura. These have to be the most perfect scones I’ ve ever seen! A great way to make use of those peaches (you DO have generous neighbors!). But I also love that amaretto glaze on the top. A great blend of flavors! 🙂

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