If you have a few ripe peaches, these Brown Butter Peach Scones are moist, tender and absolutely irresistible! Plus, they’re ready in no time!!!
Fresh Peach Scones are perfect for overnight company in the summer. You’ll be known as the hostess (or host!) with the mostess when these tender scones are on the menu.
Brown Butter Peach Scones
These brown butter peach scones are chock full of bites of sensational ripe peaches. The brown butter added another layer of flavor, so that step is definitely worth the extra time and effort. I brought these to my knitting group (no, I don’t knit. In fact, I stink at most crafty stuff, but they are such fun ladies and they tolerate me because I bring snacks). Armed with freshly baked scones, jam, and clotted cream, I saw the delight in their faces as I set them on the table. At least one friend, a self-proclaimed anglophile, had seconds. Guess they were as marvelous as I thought.
Can Scones Be Made Ahead of Time?
Scones are best eaten on the day they are baked. If you’d like to make scones ahead of time, let them cool, wrap well and freeze for up to 3 months. To reheat, defrost first, then place on a sheet pan let bake in a 300-degree oven for 10-15 minutes or until heated through.
What Should You Serve with Scones?
Once your scones come out of the oven, let them cool slightly before serving. Split them in half and spread with your favorite toppings. The traditional British method is to top each scone half with Devonshire or clotted cream, then strawberry jam. Or spread with jam first and then clotted cream. It all depends on where in the British Isles you’re located.
In the US, rules are much more lax with lemon curd or jam alone sufficing if clotted cream is not available. Your scones should be accompanied by a cup of hot black tea or coffee.
How to Make Brown Butter
Brown butter is simply made by cooking butter on the stovetop until it starts to smell nutty and, as the name suggests, becomes browned. The whole process doesn’t take much longer than 5 minutes. I did err by using salted butter for the brown butter (laziness more than a mistake as it would have required another trip to the market!), so I thought these were a wee bit salty. I’ve adjusted the amount of salt in the recipe. But, to tell the truth, no one seemed to notice this but me. I made these brown butter peach scones in the Food Processor, for quick and easy prep. Still not sure? Check out this How to Tuesday How to Brown Butter post.
Tips for Making Perfect Scones:
- Make sure your cream and butter are cold.
- Do not overwork or over-process the dough. You’ll want teeny pieces of butter throughout the dough so that the scones are flaky and tender.
- If your peaches are really ripe and juicy, it’s important to pat the pieces dry so there’s no excess liquid in the batter.
- If you use Biscuit Cutters to make round scones, you may want to dust it in flour between cuts to prevent sticking.
- Do not twist the cutter as you press down through the dough. That will prevent a good rise.
- Line your baking sheet with Parchment Paper Baking Sheets for easy cleanup.
More Recipes Featuring Brown Butter You’ll Love:
- Homemade Vanilla Pudding with Brown Butter from Rachel Cooks
- Brown Butter Toffee Cookies
- Brown Butter Funfetti Sugar Cookies from The Little Kitchen
- Brown Butter Chocolate Chunk Bars
- The Best Brown Butter Brownies from Crazy for Crust
Tip of the day: These scones can be frozen unbaked right after cut into wedges or rounds. Store in an airtight container. To bake, let sit out while preheating the oven, then bake as directed, noting they may need some additional time to offset the chill.
- 2 cups flour
- 1 tablespoon baking powder
- 4 tablespoons sugar, divided
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 5 tablespoons brown butter (see instructions below)
- 1 cup diced peaches, excess moisture dried with paper towels
- 1 cup heavy cream plus more for glazing
- 1/2 teaspoon vanilla
- Turbinado sugar, for finishing
- A few hours or the day before baking, cook butter in a saucepan over medium heat till brown with a nutty frangrance, this should take 5-6 minutes. Cool, then refrigerate until solid.
- Preheat oven to 425º.
- Combine flour, baking powder, 3 tablespoons of sugar and salt in mixing bowl. Whisk to combine. Cut butter into 1/2 inch pieces, then scatter over flour mixture. Cut in butter with pastry blender until it looks like coarse corn meal with a few slightly larger lumps. Mix peaches with the remaining 1 tablespoon of sugar and the cinnamon. Gently stir peaches into dry ingredients. Add vanilla to heavy cream and stir with spatula or fork till dough begins to form.
- Pour out onto flour dusted counter top and knead by hand till comes together into a slightly sticky mass...only about 5-10 seconds. Pat into a round about 1 inch tall. Cut into 8 wedges or use cookie cutter to cut rounds
- Place onto ungreased or Silpat lined baking sheet. May brush with cream and sprinkle with turbinado sugar if desired. Bake 10-15 minutes (depending on size of your scones) till light brown. Cool on rack 10 minutes before serving. May serve warm or at room temperature. These freeze well.
- You may also make these in the food processor. Be careful not to over process.
- Makes 8-12 depending on the size..
These are best on the day made. Freeze leftovers and just pop in the microwave for a delicious treat or freeze unbaked scones and bake a little longer than directed.