Side view of stack of donut peach scones
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5 from 3 votes

1-Bowl Donut Peach Scones

Tender and light, these one-bowl Donut Peach Scones are perfect for breakfast, brunch, or an afternoon tea break. Featuring donut peaches -- regular peaches' sweeter, paler, juicer, and smoother-skinned cousin -- these scones are lightly spiced with cardamom, and sweetened with honey and coconut sugar. Serve them warm with butter, honey, or jam. Or slather them with our Sweet Cointreau Butter for an extra-delicious treat.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: 1-bowl scones, donut peaches, fresh peach scones,, peach scones
Servings: 12 scones
Calories: 279kcal
Author: sylvia

Ingredients

For the Peach Scones

  • 3.25 cups cake and pastry flour (Or substitute with 3 cups of all purpose flour)
  • .25 cup coconut sugar
  • 1 tablespoon baking powder
  • .5 teaspoon salt
  • .5 teaspoon cardamom
  • 1.5 cups fresh peaches, in inch chunks
  • .25 cup dried fruit (We've tested with golden raisins, dried apricot, and dried cantaloupe. Dried mango would also be good.)
  • 1 cup milk
  • .75 cups very cold butter, chopped into small cubes
  • .25 cup honey

For the Sweet Cointreau Butter

  • 6 tablespoons butter
  • 2 tablespoons Cointreau (or substitute any kind of orange liqueur)
  • 2 tablespoons coconut sugar (or substitute any kind of sugar)

Instructions

For the Peach Scones

  • In a large bowl, combine the flour, sugar, baking powder, salt, and cardamom.
  • Add the butter to the bowl, and using your hands, mix the butter into the flour mixture. You don't want the butter completely integrated. There should be small chunks of flattened butter in the dough. This will help create tender, flaky scones.
  • Stir in the peaches and dried fruit.
  • Stir in the milk and honey until just combined. Don't overwork the dough.
  • Scoop up about 1/3 cup of dough for smaller scones, or about 1/2 cup for larger scones. Drop the batter onto a parchment lined or Silpat lined baking sheet.
  • Bake at 400F for about 15 minutes.
  • Serve with Sweet Cointreau Butter.

For the Sweet Cointreau Butter

  • Combine all of the ingredients in a small bowl. If using coconut sugar, it will not fully dissolve in the butter. That's OK.

Notes

Tips for Making the Scones 

  1. Using cold butter will help to ensure tender, flaky scones.
  2. Don't worry if there are small chunks of butter in the dough. The dough should be shaggy-looking and sticky. 
  3. Don't mix the dough any longer than necessary to incorporate the ingredients. 

Storage 

Keep scones in a sealed container. They will keep for 2-3 days but are best eaten fresh. 

Make Ahead

You can make the dough the night before. Put the uncooked dough in a sealed container and store in the fridge overnight. While you heat the oven, remove the dough and scoop on to a baking sheet. 

Nutrition Information 

Nutrition information is an estimate only and does not include the turbinado sugar or Sweet Cointreau Butter. 

Nutrition

Serving: 1scone | Calories: 279kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 215mg | Potassium: 211mg | Fiber: 1g | Sugar: 11g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg