Thursday, September 2, 2021

Peach Scones @LucyBurdette

LUCY BURDETTE: I may have reached the end of my run of scone recipes to celebrate the release of A SCONE OF CONTENTION, and we’ve also reached the shoulder season for peaches in my New England area. That always makes me sad. Of course I love apples and raspberries, which will follow, but peaches are my favorite. I buy them by the bushel from our local farm market and use them as often as I can. This recipe for peach scones uses those fresh peaches and is based on one I found in Baker by Nature. I hope you enjoy them as much as we did!


2 1/2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/3 cup brown sugar

One stick a.k.a. 8 tablespoons frozen unsalted butter

One egg

1/2 cup sour cream

2 1/2 tablespoons whole milk

One cup ripe peaches, peeled and cut into small chunks

One egg white +1 teaspoon water

2 tablespoons coarse sugar for sprinkling

Preheat the oven to 400°. Combine the dry ingredients with a fork. Take care to mix the brown sugar in thoroughly.

Placing the grater over the bowl of dry ingredients, grate the frozen butter into the bowl using the largest holes. Mix the butter in well with the flour mixture.

In another bowl or large measuring cup, whisk the egg, sour cream, and milk. Stir the wet ingredients into the dry and mix until just moist. Carefully stir in the peaches.

At this point, dump the batter onto a piece of parchment paper and shape it into a circle. The batter will be wet and uncooperative, but carry on!

Cut the circle of dough into eight wedges and separate them slightly so there is space between each scone. Brush with the egg/water mixture and sprinkle with sugar.

Bake until beginning to brown, about 18 minutes. Serve as you like with more butter, whipped cream, or just as they are. These freeze well and can be defrosted and warmed up for a treat on another day.

The 11th book in Lucy's Key West food critic mystery series, A Scone of Contention, is on bookshelves near you. You can find it wherever books are sold!

A scone-by-scone tour of glorious Scotland. Foodies and Outlander fans will rejoice in the references to both in this not-so-mysterious paean to Scotland. –Kirkus


  1. Thanks for this! A neighbor gave us a dozen peaches from their tree and we can't finish them up fast enough. This will help!

  2. A chunky peach delight! Wonderful.

  3. Hi Lucy! I love scones and your books. thank you for this recipe!