Peach Scones

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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

Crumb Topping

  • 2 tablespoons whole wheat flour
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter, softened


  1. Preheat oven to 425 F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!