Sourdough Peach Scones

These sourdough peach scones are fluffy, sweet, and filled with juicy peaches. Made with sourdough discard and topped with sweet peach glaze, they’re a fresh and flavorful sourdough treat perfect for summer!

This recipe can use either fresh or canned peaches so beautiful, delicious scones can be made any time. This recipe is perfect for beginners and seasoned bakers alike.

Easy and delicious, these peach scones are bright and eye-catching for a bakery-level wow factor that’s simple to make at home! I love a colorful, fruit-filled dessert and these fit the bill.

My husband is to thank for all of the peach and blueberry recipes I create and share. His favorite fruit desserts are made from peaches or blueberries so it’s always his top request. Anytime I make him a sourdough treat with those fruits, it’s an instant hit!

And then I get to share it with you! The more the merrier around here.

If you too love sourdough peach desserts, you’ll love my sourdough peach coffee cake, sourdough peaches and cream focaccia, and sourdough peach coffee cake muffins. All can be made with either fresh or canned peaches!

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). 

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Sourdough Peach Scones Recipe

Sourdough Peach Scones

Annabelle

These sourdough peach scones are fluffy, sweet, and filled with juicy peaches. Made with sourdough discard and topped with sweet peach glaze, they're a same day sourdough treat everyone will love! Use either fresh or canned peaches.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Chill Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 scones

Calories 415 kcal

Ingredients

  

Sourdough Peach Scones Batter

• 2 ½ cups all-purpose flour
• ½ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup salted butter 1 stick, frozen
• 1 cup peaches chopped finely; fresh or canned peaches in juice, not heavy syrup — DRAIN WELL if you use canned peaches
• ½ cup sourdough discard chilled
• 1 egg chilled
• 2 teaspoons vanilla extract
• 2 Tablespoons heavy cream plus extra for brushing on scones

Peach Glaze

• ¾ cup powdered sugar
• 3 Tablespoons peaches finely chopped
• ½-1 teaspoons heavy cream (or milk or half and half)

Instructions

 

Sourdough Peach Scones

• In a large mixing bowl, combine the dry ingredients. Stir together flour, sugar, baking powder, and salt. Then grate the frozen stick of butter into the mixture and toss together to coat the butter pieces. Add diced peaches and stir together.
• In a separate bowl, combine sourdough discard, egg, vanilla extract, and 2 Tablespoons of heavy cream. Whisk to combine and then pour into the dry ingredients. Use a fork to mix; the dough will be crumbly. Resist adding any more liquid; the dough will continue to come together.
• Dump the dough onto a sheet of parchment paper and use your hands to press the dough together. Take your time and don't add more liquid. Shape into an 8" round disc.
• Using a bench scraper or large knife, cut the dough across into 8 equal pieces. Place the scones onto a parchment lined baking sheet and place into the fridge to chill for 30 minutes.
• While scones are chilling, preheat the oven to 375℉ (190℃). When ready to bake, brush the tops of the scones with more heavy cream (you can also use milk or half and half). Place on the center rack of your oven and bake for 22-25 minutes until scones are golden brown.

  Allow scones to cool while you make the peach glaze.

Peach Glaze

• Finely dice the peaches and add the powdered sugar and mix. Add heavy cream (or milk or half and half) a little at a time until you reach your desired consistency for the glaze. If it gets too runny, add more powdered sugar.

  Once scones are cooled, spread the peach glaze on the scones, serve, and enjoy!

Notes

• Peaches – You can use canned or fresh peaches for this recipe, either one works! If using fresh, just making sure to peel them. If using canned, drain them well. Extra moisture from the juice can make the dough too sticky! Make sure to chop the peaches into small pieces so they can be fully incorporated into the dough.
• Sticky dough – Peaches are juicy and unlike most scone recipes that risk being too dry, this one can become too wet if there’s a lot of extra juice from the peaches. The dough should be crumbly and able to be pressed into a disc. If it’s too sticky to form and cut, add some flour a little at a time and then place the disc into the fridge for an additional 30 minutes to chill prior to cutting into triangles.
• Frozen butter – Freezing the stick of butter completely is a key step to getting flakey scones. I like to pop butter in the freezer the night before I baking scones so I know it will be frozen solid and easier to grate.  
• Cold ingredients – The more chilled your wet ingredients, the better. Use cold sourdough discard, cold egg, and cold peaches to keep the butter cold and the scones will be flakier.
• Sourdough discard – You can use either sourdough discard or active sourdough starter for this recipe. Either works. 
• Lower baking temperature – This recipe bakes the scones at a slightly lower temperature than usual. I’ve found this makes for baked but not over-baked peaches scones, since this recipe contains extra moisture and natural sugars from the peaches.
• Avoid burnt bottoms – Bake your scones in the center or slightly upper center rack of your oven to avoid burnt bottoms.

These peach sourdough scones are an easy discard recipe. If you’re intimidated by scones (like I was a few years ago), don’t worry! You’re in the right place. This simple recipe looks impressive while being oh-so-easy. The perfect combo.

If you love this recipe, try more of my sourdough scones including sourdough strawberry scones, sourdough blueberry scones, and my chocolate sourdough scones. There’s a flavor for everyone!

Why you’ll love this recipe

• It’s simple and easy to make. With just a couple of extra steps beyond mixing and baking, you can have bakery-level treats at home in one afternoon. Scones don’t have to be intimidating; they’re actually super simple!
• There’s no long-fermentation time. Because this is a sourdough discard peach scone recipe, you don’t have to do a long fermentation of the dough. Simply mix, shape dough, cut into triangles and then chill before baking.
• You can use fresh or canned peaches. Which means no matter what time of year, you can always have delicious peach scones!

Important Ingredients

These sourdough peach scones are made with pantry staples and either fresh or canned peaches. Take note for:

• Peaches – You can use canned or fresh peaches for this recipe, either one works! If using fresh, just making sure to peel them. If using canned, drain them well. Extra moisture from the juice can make the dough too sticky! Make sure to chop the peaches into small pieces so they can be fully incorporated into the dough.
• Butter – Before you grate the butter, make sure it’s frozen solid. This will make it easier to grate and keep the butter slightly separated in the batter. This is what makes those flakey layers in a delicious scone.
• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand. 
• Peach jam (optional) – If you’d rather skip the glaze, you can opt for adding peach jam on top instead for a stronger peach flavor.
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.

A full ingredient list with exact amounts can be found in the recipe card above.

How to Make Sourdough Peach Scones (Step by Step)

Make sure butter is solidly frozen and place grater in the freezer to chill. Chill egg, sourdough discard, and peaches in the fridge prior to baking.

Step 1: In a large mixing bowl, combine the dry ingredients. Stir together flour, sugar, baking powder, and salt. Then grate the frozen stick of butter into the mixture and toss together to coat the butter pieces. Add diced peaches and stir together.

Step 2: In a separate bowl, combine sourdough discard, egg, vanilla extract, and 2 Tablespoons of heavy cream. Whisk to combine and then pour into the dry ingredients. Use a fork to mix; the dough will be crumbly.

Resist adding any more liquid; the dough will continue to come together as it sits.

Step 3: Dump the dough onto a sheet of parchment paper and use your hands to press the dough together. Take your time and don’t add more liquid if the dough seems dry. Shape into an 8″ round disc.*

Using a bench scraper or large knife, cut the dough across into 8 equal pieces. Place the scones onto a parchment lined baking sheet and place into the fridge to chill for 30 minutes.

Fix Sticky Dough

*If the dough is too sticky to shape, add some flour a little at a time until it comes together. Mix it with a fork and avoid touching the dough unless to shape it so it doesn’t warm up and melt the butter flakes.

Then place the disc into the fridge for an additional 30 minutes to chill prior to cutting into triangles. If the dough is too sticky or soft, the scones will spread too much during baking and not hold their shape properly.

Step 4: While scones are chilling, preheat the oven to 375℉ (190℃). When ready to bake, brush the tops of the scones with more heavy cream (you can also use milk or half and half). Place on the center rack of your oven and bake for 22-25 minutes until scones are golden brown.

Watch them carefully, adding only a couple minutes of baking time to get them golden brown but not overdone.

Allow scones to cool while you make the peach glaze.

Mix Peach Glaze

Step 5: Finely dice the peaches and add the powdered sugar and mix. Add heavy cream (or milk or half and half) a little at a time until you reach your desired consistency for the glaze. If it gets too runny, add more powdered sugar.

Once the scones are cooled, spread the peach glaze on the scones, serve, and enjoy!

How to Serve

Sourdough peach scones are best served after the glaze has set. We love ours with a glass of milk or cup of coffee.

You can also skip the glaze and opt for topping them with delicious peach jam if you want a bolder peach flavor! I’ve found great success with this peach jam recipe from Ann over at Fountain Avenue Kitchen.

They’re also ideal to gift. I love these bakery boxes for gifting. It’s like getting a fresh delivery from your favorite homemade bakery!

How to Store and Freeze

Sourdough peach scones can be stored in an airtight container for up to 4 days.

To freeze these scones, make sure they are completely cool after baking and don’t add the glaze yet. Wrap each scone individually in plastic wrap. Place the wrapped scones in a freezer bag and press gently to remove any air. 

Freeze for 1 month for maximum freshness. To thaw, place scones on the counter overnight, reheat, and add fresh glaze before enjoying.

Frequently Asked Questions

Making delicious scones is way easier than you may think, but they have the bakery-level wow factor which I love. I hope you enjoy these beautiful and fresh peach sourdough scones as much as we do!