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Roasted Peach Scones Recipe | In Jennie's Kitchen

Roasted Peach Scones {small batch baking}

5 from 1 vote
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Servings 4


  • 1 peach peeled, pitted & cut into chunks
  • ¼ cup sugar
  • 1 cup 150 grams all purpose flour, plus more sprinkling
  • 1 teaspoon 5 grams baking powder
  • Pinch fine sea salt
  • 3 tablespoons 42 grams very cold unsalted butter, cut into 6 pieces
  • 1 egg yolk
  • 3 tablespoons plus 1 teaspoon 50 ml heavy cream
  • Coarse natural cane sugar for finishing (optional)


  • Preheat the oven to 425ºF (220ºC). Line a small rimmed baking pan with parchment paper.
  • Add the peaches and 3 tablespoons sugar to the small heatproof pan. Toss to combine. Bake until sticky & fragrant, 8 to 10 minutes.
  • Add the flour, remaining sugar, baking powder, and salt to a medium bowl. Whisk to combine. Scatter the butter over the flour mixture, and rub together quickly with your fingers, until it forms a sandy-looking texture with some pebble-sized pieces.
  • Using a fork, lightly beat the egg yolk and 3 tablespoons of cream together in a small bowl. Pour over the flour-butter mixture. Add the roasted peaches, and use a wooden spoon to stir together until it forms a crumbly looking mixture.
  • Knead the dough in the bowl once or twice until it forms a shaggy looking dough.
  • Turn the dough out onto a lightly floured counter. Knead it once or twice to give the dough a smoother appearance. Using your fingertips, press the dough out into a 1/2-inch thick rectangle. Cut the dough into 4 triangles.
  • Place the scones on the prepared baking sheet, and brush with tops with the remaining teaspoon of cream. Sprinkle a bit of coarse sugar on top, if desired.
  • Bake 12 to 14 minutes, until bottoms are deep golden and the tops are golden. Remove from oven and rest tray on a wire rack. Let cool a few minutes before serving.