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Buttery Peach Cobbler Scones

Buttery Peach Cobbler Scones for Cozy Mornings at Home

These Buttery Peach Cobbler Scones deliver a warm hug of flaky layers and juicy peach pieces, perfect for busy mornings.
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Prep Time 30 minutes
Cook Time 25 minutes
Freezing Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 scones
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups flour Gluten-free flour can be used as a substitute.
  • 0.4 cups sugar Consider coconut sugar for a healthier choice.
  • 1 tsp baking powder Essential for lift.
  • 1/4 tsp baking soda Works alongside baking powder.
  • 3/4 tsp salt Enhances overall flavor.
  • 1 tsp cinnamon Adds warmth and spice.
  • 1/8 tsp ground nutmeg Boosts depth in flavor.
  • 4 oz cold butter Unsalted options provide better control.
  • 1.5 tsp vanilla Can use almond extract.
  • 1 large egg Acts as a binding agent.
  • 3.5 oz sourdough discard Use chilled for better consistency.
  • 4 tbsp heavy cream Can use half-and-half.
  • 5.5 oz peaches Use other fruits for variation.
For the Crumb Topping
  • 2.5 tbsp butter Rich addition for flavor.
  • 1.5 tbsp brown sugar Imparts a hint of caramel.
  • 1.5 tbsp sugar Enhances flavor.
  • 1/3 cup flour Creates delightful streusel texture.
  • 1/4 tsp cinnamon Enhances warm flavors.
  • 1 pinch salt Balances sweetness.
For the Glaze
  • 1 cup powdered sugar Adds sweetness and glossy finish.
  • 1.5 tbsp milk Adjusts consistency.
  • 1 tsp fresh lemon juice Brightens sweetness.
  • 1 dash vanilla Extra touch of flavor.

Equipment

  • mixing bowl
  • whisk
  • Box Grater
  • parchment paper
  • baking sheet
  • Knife or bench scraper

Method
 

Step-by-Step Instructions
  1. Chill ingredients by placing cold butter in the freezer for 20-30 minutes and ensuring sourdough discard is chilled.
  2. Peel and dice the peaches, tossing with 1 tablespoon of flour to prevent sinking.
  3. Prepare crumb topping by melting butter and mixing with brown sugar, sugar, flour, cinnamon, and salt until crumbly.
  4. Combine dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Grate chilled butter into dry ingredients and mix gently until resembling coarse crumbs.
  6. Whisk egg, sourdough discard, heavy cream, and vanilla in a separate bowl before adding to dry ingredients.
  7. Turn dough onto a floured surface, shape into a thick circle, and cut into 8 wedges.
  8. Place scone wedges on a parchment-lined baking sheet and freeze for 1 hour.
  9. Preheat oven to 400°F (200°C).
  10. Brush tops of scones with heavy cream and sprinkle streusel topping evenly.
  11. Bake for 20-25 minutes until golden brown, reaching an internal temperature of 200-205°F.
  12. Whisk together glaze ingredients until smooth while scones bake.
  13. Drizzle glaze over warm scones after baking.

Nutrition

Serving: 1sconeCalories: 380kcalCarbohydrates: 55gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure ingredients are chilled for flaky texture. Don't overmix the dough.

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