Peach Nutmeg Scones
Indulge in the perfect harmony of summer sweetness and cozy spice with these Peach Nutmeg Scones! Bursting with juicy chunks of ripe peaches and a warm hint of aromatic nutmeg, these tender scones are a delightful twist on a classic morning treat. Crafted with a buttery, flaky dough and lightly finished with a golden, sugared crust, they’re both elegant and easy to make in just 40 minutes from start to finish. Perfect for breakfast, brunch, or an afternoon tea, these peach scones are irresistible when served warm, paired with clotted cream, or drizzled with honey. Whether you’re savoring the flavors of peak-season peaches or looking for a comforting baked good with a hint of spice, this recipe will be your new go-to.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup ripe peaches, peeled and diced
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons raw or coarse sugar (optional for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground nutmeg, and salt.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold the diced peaches into the flour and butter mixture, ensuring they are evenly distributed.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg until smooth.
Pour the wet ingredients into the peach and flour mixture. Stir gently with a wooden spoon or rubber spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick and 8 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, leaving a bit of space between each one. If desired, sprinkle the tops with raw or coarse sugar for a slight crunch.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool slightly.
Serve warm or at room temperature. These scones are delicious on their own or with a dollop of clotted cream or a drizzle of honey.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 88.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 98 mg | 8% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
