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 same day sourdough treat everyone will love! Use either fresh or canned peaches.
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.