Peaches ‘n Cream Sourdough Scones: A Recipe from the Farm
Last Updated on July 31, 2024 by TheFarmChicken
Have you ever made something and had low expectations for it to turn out and then it comes out of nowhere and is one of your favorites? That is exactly what happened with these Peaches ‘n Cream Sourdough Scones: A Recipe from the Farm. They are so good. The perfect peach taste comes through with a sweet cream icing drizzled over the crunchy soft scone. If you are looking for something to make with fresh peaches this peach season these are such a great option!
I wanted the peach flavor to be there but also, I didn’t want to have a soggy scone with too many chunks of fresh peach. The peach preserve is the perfect way around a soggy scone. I love how it adds that extra peach flavor and doesn’t make a soggy scone. Which is so nice especially when one of the best parts of these homemade scones is the golden-brown crunchy exterior. Yum! Be sure to grab a cup of coffee and enjoy this sourdough discard treat! You can check out other scone flavors and tips on my Base Sourdough Discard Scone Recipe!
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Ingredients for Peaches ‘n Cream Sourdough Scones: A Recipe from the Farm
All Purpose Flour
All-purpose flour is better to use for homemade scones than bread flour. You don’t want the gluten to form too much when working with scones. All-purpose flour has less protein in the flour which helps not to have tough but tender scones.
Brown Sugar
To add sweetness and flavor the brown sugar is a perfect complement to the peach scone.
Baking Powder
The main leavening in this recipe is baking powder. Even if you make this with grams instead of cups and teaspoons, I find it easiest to measure the small amounts with a teaspoon.
Baking Soda
Just a little bit of baking soda. It reacts so nicely to the buttermilk giving the scones a soft crumb.
Salt
I just use regular iodized salt, but you could use kosher salt or sea salt if you prefer.
Unsalted Butter
This recipe uses unsalted butter that is frozen. One of the best ways to make scones is with cold ingredients. You want the butter to stay in little pieces and not incorporate so I like using frozen butter.
You should be able to use salted butter if you don’t have unsalted but be sure to omit the salt in the recipe.
Cold Sourdough Discard
Cold discard is another key to having delicious scones. I just take my discard straight from the fridge and add it to the recipe. I wouldn’t use an active starter in this recipe as you need the starter to be cold for the best results.
If you don’t have a sourdough starter be sure to check out my Dehydrated Sourdough Starter in my Farm Goods store or my guide Learning Sourdough with Agnes to get a sourdough starter.
Egg
The addition of the egg adds richness and acts as a binder in these scones. The egg can be cold or room temperature.
Pure Vanilla Extract
The subtle vanilla flavor pairs nicely with the peaches and brown sugar flavors.
Heavy Whipping Cream
You want the cream to be cold and directly out of the fridge for this recipe.
Buttermilk
The buttermilk also should be cold and used from the fridge.
Peach
This recipe uses a cup of peach which is about the size of a large peach. Half of the peach is used for the preserve and the other half is used for the peach chunks throughout the scone. The fresh fruit adds so much flavor and color!
You can also use store bought peach jam if you would rather do that instead of making the preserves.
Granulated Sugar
Granulated sugar is used for the tops of the scones and the peach preserve. I love the little bit of crunch and sweetness it gives the scones after they are baked.
How to Rewarm a Scone:
Scones are best the first day but unless you eat them all in one day you will have leftovers and though not as fresh, they are still good! Here’s how I like to rewarm mine:
- Preheat the oven to 400 degrees.
- Place leftover scones on baking sheet.
- Rewarm in preheated oven for 5-7 minutes.
- Enjoy! Not as good as freshly baked but still so good!
Tips for the Best Scones:
- Don’t Overmix
- Don’t Overbake
- COLD Ingredients
- A HOT Oven + COLD Scones = Tender Crumb, Fluffy Scones
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Peaches ‘n Cream Sourdough Scones: A Recipe from the Farm
- 2 ½ cups (300 g) all purpose flour
- ½ cup (105 g) brown sugar
- 2 tsp (10g) baking powder
- ½ tsp (0.5g) baking soda
- ½ tsp (3g) salt
- 8T unsalted butter, frozen
- ½ cup (120 g) cold sourdough starter discard
- 1 egg
- 1 tsp (2g) pure vanilla extract
- ¼ cup (60g) heavy whipping cream
- ¼ cup (60g) buttermilk
- ½ cup (90g) sliced and chopped peach
Peach Jam Inclusion:
- ½ cup (90g) peach sliced and chopped
- ¼ cup (47g) granulated sugar
Cream Icing:
- ½ cup powdered sugar
- 3-4 T heavy whipping cream
Instructions for Peach Preserve Inclusion:
- First, start by peeling and chopping up a ½ cup peach place this and the ¼ cup sugar in a small saucepan. Place this on low heat and stir continuously until the sugar dissolves and the mixture begins to boil. Simmer on low heat for around 10 minutes until the mixture thickens.
- Transfer the peach preserve to a bowl and place in the freezer or fridge until needed for the scones.
Instructions for the Peaches ‘n Cream Scones:
- First start by taking a cutting board and chef’s knife. Chop the butter up into small pieces. (See picture) Once they are small pieces place back into the freezer while you prep the rest of the ingredients.
- NOTE: You can also grate the frozen butter if you prefer but if you are like me that sounds like no fun! Chopping it is actually easier than you would think.
- Next, in a large bowl combine flour, brown sugar, baking powder, baking soda, and salt. Mix well and then set flour mixture aside.
- In a medium bowl whisk together the sourdough discard, egg, vanilla extract, cream, and buttermilk until well combined. Add the peach preserves next. Make sure they are cooled down before adding them to the wet ingredients.
- Next, take the butter from the freezer and a ½ cup chopped and peeled peaches and add them to the top of the dry ingredients. Toss/stir with a fork to incorporate through the dry ingredients.
- You want to work quickly to make sure that your ingredients don’t get warm. You want cold butter.
Mixing the wet and dry ingredients together:
- Add the wet ingredients to the dry ingredients and knead by hand a couple of times to incorporate. Then dump the contents to a clean work surface and knead a couple more times until the dough is just coming together. Be sure not to overwork the dough!
- At this point you will shape your scone dough into a 7”-8” round that is about 1 ¾” thick.
- Taking a bench scraper or sharp knife cut the circle into 8 equal pieces and transfer to a parchment paper lined baking sheet.
- Once they are all placed on the prepared baking sheet transfer this to the freezer for 30 minutes. In the meantime, preheat your oven on the convection setting if you have it to 400 degrees.
- After the 30 minutes, remove the unbaked scones from the freezer and sprinkle the tops of the scones with sugar.
- Place scones into the preheated oven and bake for 18-20 minutes until nicely golden brown.
- When out of the oven transfer immediately to a cooling rack.
Making the Icing:
- Using a whisk; in a small bowl combine the powdered sugar and cream. Add the cream one tablespoon at a time until you reach a good drizzling consistency.
- Once the homemade scones are mostly cool drizzle the icing over the scones. The icing can be optional, but I enjoy the little bit of sweetness and cream it adds to these peach scones.
- Enjoy with a cup of tea or coffee!
Store leftover scones in an airtight container and use the reheating instructions above for the best results.
Peaches ‘n Cream Sourdough Scones: A Recipe from the Farm
Ingredients
- 2 ½ cups (300 g) all-purpose flour
- ½ cup (105 g) brown sugar
- 2 tsp (10g) baking powder
- ½ tsp (0.5g) baking soda
- ½ tsp (3g) salt
- 8 T unsalted butter frozen
- ½ cup (120 g) cold sourdough starter discard
- 1 egg
- 1 tsp (2g) pure vanilla extract
- ¼ cup (60g) heavy whipping cream
- ¼ cup (60g) buttermilk
- ½ cup (90g) sliced and chopped peach
Peach Jam Inclusion:
- ½ cup (90g) peach sliced and chopped
- ¼ cup (47g) granulated sugar
Cream Icing:
- ½ cup powdered sugar
- 3-4 T heavy whipping cream
Instructions
Instructions for Peach Preserve Inclusion:
- First start by peeling and chopping up a ½ cup peach place this and the ¼ cup sugar in a small saucepan. Place this on low heat and stir continuously until the sugar dissolves and the mixture begins to boil. Simmer on low heat for around 10 minutes until the mixture thickens.
- Transfer the peach preserve to a bowl and place in the freezer or fridge until needed for the scones.
Instructions for the Peaches ‘n Cream Scones:
- First start by taking a cutting board and chef’s knife. Chop the butter up into small pieces. (See picture) Once they are small pieces place back into the freezer while you prep the rest of the ingredients.
- NOTE: You can also grate the frozen butter if you prefer but if you are like me that sounds like no fun! Chopping it is actually easier than you would think.
- Next, in a large bowl combine flour, brown sugar, baking powder, baking soda, and salt. Mix well and then set flour mixture aside.
- In a medium bowl whisk together the sourdough discard, egg, vanilla extract, cream, and buttermilk until well combined. Add the peach preserves next. Make sure they are cooled down before adding them to the wet ingredients.
- Next, take the butter from the freezer and a ½ cup chopped and peeled peaches and add them to the top of the dry ingredients. Toss/stir with a fork to incorporate through the dry ingredients.
- You want to work quickly to make sure that your ingredients don’t get warm. You want cold butter.
Mixing the wet and dry ingredients together:
- Add the wet ingredients to the dry ingredients and knead by hand a couple of times to incorporate. Then dump the contents to a clean work surface and knead a couple more times until the dough is just coming together. Be sure not to overwork the dough!
- At this point you will shape your scone dough into a 7”-8” round that is about 1 ¾” thick.
- Taking a bench scraper or sharp knife cut the circle into 8 equal pieces and transfer to a parchment paper lined baking sheet.
- Once they are all placed on the prepared baking sheet transfer this to the freezer for 30 minutes. In the meantime, preheat your oven on the convection setting if you have it to 400 degrees.
- After the 30 minutes, remove the unbaked scones from the freezer and sprinkle the tops of the scones with sugar.
- Place scones into the preheated oven and bake for 18-20 minutes until nicely golden brown.
- When out of the oven transfer immediately to a cooling rack.
Making the Icing:
- Using a whisk; in a small bowl combine the powdered sugar and cream. Add the cream one tablespoon at a time until you reach a good drizzling consistency.
- Once the homemade scones are mostly cool drizzle the icing over the scones. The icing can be optional, but I enjoy the little bit of sweetness and cream it adds to these peach scones.
- Enjoy with a cup of tea or coffee!
Notes
I hope you enjoy baking with fresh peaches to make these scones that are both flavorful and delicious. Juicy peaches bring so much summery goodness to the kitchen, and these are the perfect scones to enjoy this summer! What are some of your favorite add-ins for scones? Thanks for stopping by TheFarmChicken. Please comment below with any questions or comments!
Mariah | TheFarmChicken
He is the Rock, his work is perfect: for all his ways are judgement: a God of truth and without iniquity, just and right is he.
Deuteronomy 32:14
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