In The Kitchen - Breakfast/Brunch
August 6, 2021

Peach & Cream Cinnamon Scones

The sweet flavors of peach and cream and a tempting combo is this flavor-packed scone.

8 min read

This scone recipe is so cozy, filled with cream and warm cinnamon crumble, you'll absolutely love curling up with these peach pastries and a good book or serving them at your next tea.

Easy to make and feathery soft, these delicate scones melt in your mouth.  The dough can be made in advance and chilled until ready to make, which makes it ideal for parties, but they make up quickly if you wake with a craving for breakfast in bed.  These particular scones were inspired by our most recent visit to a farmer’s market, a great place to browse for new foodie finds and fresh ingredients!

Peach & Cream Cinnamon Scones

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

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  • 1/2 cup butter, unsalted
  • 2/3 cup sugar
  • 2 1/2  cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/2 cup peaches, chopped
  • 2 teaspoons vanilla
  • cinnamon crumble
             Note: Mix together 1/4 cup flour,  2 Tablespoons butter, 1 1/2 Tablespoons brown sugar, 1 Tablespoon sugar, 1 teaspoon cinnamon in a separate bowl then add to dough
  • 1 egg  (optional)
             Note: adding an egg will help scones hold their shape better, but leaving it out, or using only an egg white, keeps the dough softer and fluffier.  In this recipe, I used an egg for structure - for comparison, I left the egg out in my
    blackberry pistachio scones.

For a fun twist, you can also add 1/2 cup sourdough starter.


  • 1/2 cup powdered sugar
  • 2 teaspoons heavy whipping cream (or milk)
  • 1/2 teaspoon bourbon (optional)


Peach and cream cinnamon scones ingredients
  • Preheat the oven to 400 degrees F.
  • Line the cookie sheet with a sheet of parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
  • Shred the butter and cut it into the flour mixture.  If using an egg, add it in now.
  • Whisk in the heaving whipping cream.
  • Mix together the flour, sugars, butter and cinnamon to create the cinnamon crumble.
  • Gently fold the peaches and cinnamon crumble into the dough and combine just until everything is wet.
  • Transfer the dough onto floured surface and form into a flat round about 1 inch thick.
  • Chill for 30 minutes.
  • Remove dough from refrigerator and cut into desired shape  (using a pastry scraper for a pizza cut or biscuit cutter for rounds).
  • Bake scones for ~18-20 minutes.
  • Remove from oven and place on cooling rack to cool.
  • Mix the icing ingredients together in a small bowl.   Ice sconces once cooled.


Peach and cream cinnamon scones on table with tea