Peaches and Cream Scones


Serve a treat that will have everyone feeling peachy. These sweet, buttery and flaky scones are made with C&H® Granulated Sugar and fresh peaches, making them wonderful for breakfast or afternoon tea.

Prep Time
Cook Time
20 minutes
8 scones

2 cups All-purpose flour

1/4 cup C&H® Granulated Sugar

3 teaspoons Baking powder

1/4 teaspoon Salt

1 stick Unsalted butter, cold and diced

1 teaspoon Freshly grated lemon zest

2/3 cup Heavy cream, cold

1 cup Fresh peaches, diced

2 large Eggs

2 teaspoons Water

2 tablespoons C&H® Turbinado Cane Sugar


Step 1

Preheat oven to 400°F and line a baking sheet with parchment paper. 

Step 2

In a medium bowl, combine flour, C&H Granulated Sugar, baking powder, and salt. Using a pastry blender or a fork, cut the cold butter into the flour mixture until the butter is the size of peas. 

Step 3

In a small cup, mix lemon zest, 1 egg, and cold cream. Add all at once to the flour mixture stirring until moistened. Add the diced peaches.

Step 4

Dump the dough into a well-floured surface. Knead the dough 3 or 4 times and form into a ball. Press into a circle, about 1-inch thick. Cut scones with a 3-inch round cookie cutter. Place scones on the prepared baking sheet. Form leftover dough into a ball and press into a circle, cut additional scones and place on baking sheet.

Step 5

Prepare an egg wash with the remaining egg and water. Brush the scones with the egg wash and sprinkle with C&H Turbinado Sugar. 

Step 6

Bake for 20 minutes or until golden brown and scones are firm to the touch. Remove from oven and allow the scones to cool down. 

Prepare a glaze to drizzle over your scones by stirring together 2 cups of C&H Powdered Sugar and 1 to 2 teaspoons of milk. 

1 large peach will yield about 1 cup of diced peaches. If you are using fresh peaches, dice them and freeze before use. This allows for a colder dough, producing flakier scones.