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Peach Scones

In Fort Wayne, Indiana, Molly Mochamer invites variety to breakfast by baking a batch of light fluffy scones. "Bits of dried peaches make them summery and slightly sweet," she says.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 scones


  • 1-1/3 cups all-purpose flour
  • 1/2 cup plus 2 teaspoons sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cold butter
  • 1/2 cup plus 2 tablespoons reduced-fat sour cream
  • 1/4 cup chopped dried peaches or apricots
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fat-free milk


  • In a bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Add sour cream, peaches and vanilla; stir just until moistened.
  • Turn dough onto a floured surface; knead gently 4-5 times (dough will be sticky). Divide dough in half; gently pat each portion into an 8-in. circle on a baking sheet coated with cooking spray. Cut each into four wedges; separate wedges slightly.
  • Brush tops with milk; sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until golden brown.
Nutrition Facts
1 each: 181 calories, 4g fat (3g saturated fat), 13mg cholesterol, 295mg sodium, 32g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.
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Average Rating:
  • mtuttle
    Feb 14, 2020

    I did not have quite enough sour cream, so I substituted Greek yogurt. These are not the best scones I have ever had, but they weren't bad. I'm sure they are lower in fat than the kind with heavy cream, but I won't lie - I like the ones with heavy cream better.

  • Marlene2995
    Jul 13, 2010

    I made these last night and they were delicious! I have tried lots of scone recipes and this one is the best by far! I did leave the milk off since they were sticky enough for the sugar to adhere without it.

  • Carol39110
    May 26, 2008

    No comment left