Pssst… Guess what?
Peaches are in season right now. How do I know that? It’s not because I’m super in-tune with the fruit seasons.
It’s because lately some e-mails have been popping up in my inbox, and those e-mails contain recipes, and those recipes contain peaches. Peaches, peaches, peaches. The lovely thing about food blogging is that you’ll never miss a fruit season, because when a fruit comes in season, everyone goes crazy cooking and baking with it. It’s incredible! :)
I, of course, couldn’t let everyone have all of the fun posting their peach recipes without getting in on the action myself. Now I’m starting to wonder why I haven’t eaten more peaches in my life… they’re just that good, you know?
These Peach Scones are also that good, even if their looks might say otherwise. They have a secret too: they’re part muffin which means they’re super light and fluffy and soft. They’re also kind of like peach cobbler, because peaches + brown sugar + cinnamon + a crumble topping = peach cobbler yuminess.
Let’s stop talking and just start eating peach cobbler muffin scones for breakfast, shall we?Print
These Peach Scones are really part muffin, giving them a light, soft, and tender crumb. Made with fresh peaches, brown sugar, cinnamon, and a crumble topping, they’re like a peach cobbler in scone form!
- Cook Time: 14 minutes
- Total Time: 14 minutes
- Yield: 9 scones 1x
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour plus 1 tablespoon, divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons brown sugar, divided
- 1 teaspoon cinnamon, divided
- pinch of salt
- 1/2 cup chopped peaches*
- 3 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 3/4 cup sour cream or yogurt
- 2 tablespoons whole wheat flour
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter, softened
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- Combine all-purpose flour, 1/2 cup whole wheat flour, baking powder, baking soda, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon and salt in a bowl, whisking together.
- In a seperate bowl, whisk together the remaining 1 tablespoon whole wheat flour, 1 tablespoon brown sugar, and 1/2 teaspoon cinnamon. Mix in the chopped peaches until they are entirely coated in the mixture.
- Add the peach mixture to the dry ingredients along with the melted butter, vegetable oil, vanilla, and sour cream/yogurt. Fold together just until evenly combined; the dough will look more like muffin batter than scone dough.
- Scoop the batter onto the prepared baking sheet to make 9 equally-sized scones, spaced apart. I like to use an ice-cream scoop for this.
- In a small bowl, whisk together the whole wheat flour, brown sugar, and cinnamon for the crumble topping. Add the butter and mix in with a fork until the mixture is moist and crumbly. Divide the topping evenly among the 9 scones.
- Bake the scones for 7 minutes, and then reduce the heat to 375 F and bake for another 7 minutes, or until a toothpick inserted into the center of one of the scones comes out clean.
- Let the scones cool for 5-10 minutes, and them move them to a wire rack to cool completely. Store leftovers in an airtight-container in the fridge.
*You can use frozen peaches when fresh are not available, but of course, fresh is always preferable!