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?
Peach Scones
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
Ingredients
- 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
Crumb Topping
- 2 tablespoons whole wheat flour
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter, softened
Instructions
- 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.
Notes
*You can use frozen peaches when fresh are not available, but of course, fresh is always preferable!
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Laura (Tutti Dolci) says
I love your scone-muffin hybrid – I can never resist anything with peaches!
brighteyedbaker says
Thanks! I can tell you’re on the peach bandwagon too. :)
Riley says
I wish peaches were in season all year!! These look wonderful, I can’t wait to make them!
Christina @ Sweet Pea's Kitchen says
Peach cobbler in scone form? That’s all I need to know! Looks delicious! :)
Deb says
What a perfect recipe to celebrate the iconic fruit of summer, the peach! A muffin and scone combined, scrumptious!
brighteyedbaker says
I agree! :) And peaches sure do deserve to be celebrated.
April M. says
Hello,
I stumbled upon your blog and I’m loving it!! I want to try this recipe tonight, but don’t want to run out and buy whole wheat flour. Do you think I could make it with regular AP flour and it turn out the same?? Hope you reply soon, if not I’ll just post tomorrow on how they turn out because I’m making these delicious looking “scone-muffin” beauties tonight after work!!!
again love your blog!
brighteyedbaker says
Hi! You can definitely use all-purpose. That’s what I did the first time I made them and I love them that way too. Hope you enjoy!
Thanks so much :)