Peach Crisp Scones
These Peach Crisp Scones were an absolute HIT in my mini bakery over the weekend! The brown sugar, chewy oat crumble is the perfect pairing with my signature scone’s soft, fluffy layers.
I’ve tested this recipe using both fresh and canned peaches and both will work! The main importance is that you try to dab as much juice or syrup off the fruit as you can to reduce an uncontrolled amount of added moisture in your scone dough. Frozen and thawed will work as well, so long as you are mindful of mitigating excess moisture.
Peach Crisp Scones
These Peach Crisp Scones feature soft, tender layers studded with juicy fresh peaches and finished with a buttery brown sugar oat crisp topping for the perfect blend of scone and peach crisp in every bite!
Ingredients
For the Scones:
- 2½ cups all purpose flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- ¼ cup brown sugar
- ½ tsp kosher salt
- 10 tbsp cold butter grated or finely cubed
- 1 cup buttermilk
- 1 tsp vanilla
- 1 egg
- 1½ cups fresh peaches skinned and rough chopped
- 1 tbsp all purpose flour to coat peaches
- 1 tsp cinnamon
For the Cobbler Topping:
- 1 cup rolled oats
- ¼ cup brown sugar
- 2 tbsp all purpose flour
- ¼ cup melted butter
Instructions
- Begin by rough chopping your peaches into bite sized pieces and dabbing with a paper towel to absorb any excess moisture. Add to a small mixing bowl and add 1 tbsp all purpose flour and 1 tsp cinnamon, toss peaches until coated.
- Preheat oven to 350℉. In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder 1 tsp salt, 1 tbsp granulated sugar and ¼ cup brown sugar.
- With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a crumbly texture.
- In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined. The peaches will still add moisture to the dough if it seems there are dry crumbles at the bottom of your bowl still.
- Fold the peaches into the batter, leaving out what you can of any syrup that's settled in the bottom of the bowl so your scone dough isn't too wet. Spread into a circle onto a baking sheet and cut into 8 serving sizes, the same way you would a pizza.
- Top with crisp topping, pressing gently into the scone dough (see directions below) and bake at 350 degrees F for 25-35 minutes, until lightly golden on edges and the middle has set. Drizzle with glaze once cool.
For the Crisp:
- To prepare the crumble, add ingredients to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.
For the Glaze:
- In a small bowl, combine ½ cup of powdered sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of milk. Whisk until smooth, add more water 1 tbsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes
