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Buttery Peach Cobbler Scones

Buttery Peach Cobbler Scones You'll Crave Every Morning

These Buttery Peach Cobbler Scones are flaky, tender, and filled with ripe peach chunks, making them a delightful breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 scones
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Scone Base
  • 2 cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ground Nutmeg optional
  • 1/2 cup Cold Butter freeze for best results
  • 1 teaspoon Vanilla Extract clear vanilla for lighter hue
  • 1 large Egg
  • 1/2 cup Sourdough Discard keep it chilled
  • 1/2 cup Heavy Cream milk can substitute
  • 2 cups Ripe Peaches toss in flour to prevent sinking
Topping
  • 1/4 cup Melted Butter cool to room temperature
  • 2 tablespoons Brown Sugar (for topping) substitute with white sugar if desired
  • 1 cup Powdered Sugar (for glaze)
  • 2 tablespoons Milk (for glaze) cream gives richer taste
  • 1 tablespoon Fresh Lemon Juice (for glaze) use a different citrus for variety

Equipment

  • mixing bowls
  • Baking Sheet
  • Parchment paper
  • Whisk
  • Knife or pizza cutter

Method
 

Preparation Steps
  1. Chill the butter in the freezer for about 15 minutes. Peel and dice your ripe peaches, toss with flour, and set aside.
  2. In a bowl, combine melted butter, brown sugar, granulated sugar, flour, salt, and cinnamon until crumbly. Refrigerate for 15 minutes.
  3. In a large bowl, whisk dry ingredients (flour, sugars, baking powder, baking soda, salt, spices). Grate frozen butter into dry mix until crumbly.
  4. In another bowl, whisk wet ingredients (egg, sourdough discard, heavy cream, vanilla) until smooth. Incorporate into dry mix and fold in peaches.
  5. Shape dough into a circle about 1-inch thick. Cut into 8 wedges and freeze for at least 1 hour.
  6. Preheat oven to 400°F (204°C). Line baking sheet with parchment paper.
  7. Remove scones from freezer. Brush tops with heavy cream and sprinkle with streusel topping.
  8. Bake for 20-25 minutes until golden brown and internal temperature is 200-205°F.
  9. Mix powdered sugar, milk, and lemon juice for glaze. Drizzle over warm scones.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Notes

Chill butter and sourdough discard for optimal flakiness. Grate butter for even distribution and avoid overmixing to keep scones tender.

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