These buttery scones combine the sweetness of peaches with the tartness of raspberries for a balanced breakfast treat. They are designed to be light and flaky with a soft interior.

List of ingredients

1 stick (113g) cold unsalted butter, cubed – ensures a flaky texture.
2 1/2 cups (350g) plain flour – provides the main structure.
2 tsp baking powder – the primary leavening agent.
Pinch salt – enhances the overall flavor.
3 tbsp caster sugar – adds subtle sweetness and aids browning.
1/2 tsp vanilla extract – adds aromatic depth.
2 large eggs – binds the dough and adds richness.
1/2 cup (120ml) milk – hydrates the flour and creates softness.
3/4 cup (93g) frozen raspberries – adds tart bursts of flavor.
3/4 cup (160g) frozen peaches, small cubes – adds sweetness and moisture.

step-by-step instructions

Prepare Oven: Preheat your oven to 200C/400F and line a baking tray with a silicon mat or silpat to prevent sticking.
Combine Dry Ingredients: Place the cubed cold butter, flour, baking powder, salt, and sugar into a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine to coarse breadcrumbs with a few larger lumps remaining. You may also use a pastry blender for this step.
Mix Wet Ingredients: In a separate jug, beat the vanilla extract, eggs, and milk together lightly until combined.
Form the Dough: Gently stir almost all of the milk mixture into the flour mixture using a wooden spoon. If the dough remains too dry to come together, stir in the remaining milk until a soft dough forms.
Prepare Surface: Flour your worktop or a silicon pastry mat well to prevent sticking. Tip the scone dough onto the surface.
Add First Fruit Batch: Add one-third of the frozen peaches and raspberries to the dough.
Fold Gently: Gently fold the fruit into the dough by pulling and folding. Do not knead the mixture like bread dough, as this will make the scones tough.
Distribute Remaining Fruit: Repeat the folding process with the second and third batches of fruit until they are evenly distributed throughout the dough.
Shape the Dough: Transfer the dough to the lined baking tray. Pat it into a circle approximately 1/2 inch thick.
Cut Wedges: Slice the circle into 6 to 8 equal wedges.
Bake: Bake for 12-14 minutes until the scones have risen, turned golden, and a skewer inserted comes out clean. You can also tap the top; a hollow sound indicates they are done.
Cool: Let the scones cool on the tray for 15 minutes before serving.

Expert Baking Tips

Maintain Cold Temperatures

Keep your butter and milk chilled until the moment they are needed. Cold butter creates small pockets of fat that steam during baking, which is what produces the characteristic flaky layers in a scone.

Avoid Overworking the Dough

Stop mixing as soon as the dough comes together. Over-mixing develops too much gluten, which transforms a light, tender scone into a dense, bread-like texture.

Use the Folding Technique

When adding fruit, use a folding motion rather than stirring or kneading. This protects the frozen fruit from breaking and prevents the dough from becoming overworked.

Ingredient Substitutions

Alternative Flour Options

If you prefer using self-rising flour, you can replace the plain flour and omit the baking powder. Ensure the brand of self-rising flour has a similar leavening strength to match the 2 teaspoons of baking powder used here.

Dairy-Free Milk Alternatives

Unsweetened almond milk, soy milk, or oat milk can be used as a direct replacement for cow’s milk. These alternatives provide the necessary moisture without significantly altering the flavor profile.

Fresh Fruit Considerations

Fresh peaches and raspberries can be used instead of frozen ones. However, fresh fruit can release more moisture, so you may need to add an extra tablespoon of flour to keep the dough from becoming too sticky.

Fruit Variation Ideas

Stone Fruit Swaps

Replace the peaches with diced apricots or nectarines for a slightly more tart flavor. Ensure the fruit is cut into small, uniform cubes to ensure even distribution in the dough.

Berry Combinations

Swap the raspberries for blueberries or blackberries. If using blueberries, keep them whole; if using blackberries, chop them slightly to avoid large pockets of moisture.

Adding Citrus Zest

Grate the zest of one lemon or orange into the dry ingredients. Citrus oils complement the peach and raspberry flavors, adding a bright, fresh note to the final product.

Serving and Pairing Suggestions

Classic Toppings

Serve the scones warm with a generous spread of unsalted butter. For a more traditional approach, pair them with thick clotted cream and raspberry jam.

Sweet Glaze Addition

Create a simple glaze by mixing powdered sugar with a teaspoon of lemon juice. Drizzle this over the cooled scones to add an extra layer of sweetness and visual appeal.

Beverage Pairings

Pair these fruit scones with a strong Earl Grey tea or a medium-roast coffee. The tannins in the tea and the bitterness of the coffee balance the sweetness of the peach and raspberry.

Storage and Preservation

Room Temperature Storage

Keep completely cooled scones in an airtight container at room temperature. They will remain fresh for approximately two days, though the texture is best on the first day.

Freezing Baked Scones

Wrap individual cooled scones in foil and place them in a freezer-safe bag. They can be stored for up to three months and thawed at room temperature before reheating.

Reheating for Freshness

To restore the original texture, reheat scones in a 175C/350F oven for 5-8 minutes. This crisps the exterior while warming the interior, which is superior to microwave reheating.

Troubleshooting Common Issues

Scones Not Rising

Check the expiration date of your baking powder. If the leavening agent is old, it will not produce the carbon dioxide needed to lift the dough, resulting in flat scones.

Dough Too Sticky to Handle

If the dough is sticking to your hands or the surface, dust your work area and hands with additional plain flour. Avoid adding too much flour directly into the dough, as this can make the scones dry.

Fruit Sinking to Bottom

Ensure your dough is thick enough to support the fruit. If the dough is too wet, the heavy frozen fruit will migrate to the bottom of the scone during baking.

Frequently Asked Questions

Why use frozen fruit instead of fresh?

Frozen fruit is firmer and colder, which helps keep the butter in the dough chilled. This prevents the butter from melting prematurely, ensuring a higher rise and flakier texture.

Can I make these in a muffin tin?

Yes, you can scoop the dough into greased muffin tins. However, they will bake more like muffins than traditional scones and may require an extra 2-3 minutes of baking time.

Do I need to thaw the fruit first?

No, do not thaw the fruit. Adding the fruit while frozen prevents it from bleeding into the dough, which keeps the scone colors distinct and the texture consistent.

Peach and Raspberry Scones

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Author: lilycarter
Total Time: 27 minutes
Yield: 6 servings 1x
Diet: General

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Description

Light, flaky, buttery and filled with fruit, these are the perfect start to your day!

Ingredients

Scale

1 stick (113g) cold unsalted butter, cubed
2 1/2 cups (350g) plain flour
2 tsp baking powder
Pinch salt
3 tbsp caster sugar
1/2 tsp vanilla extract
2 large eggs
1/2 cup (120ml) milk
3/4 cup (93g) frozen raspberries
3/4 cup (160g) frozen peaches, small cubes

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Instructions

Step 1: Preheat oven to 200C/400F and line a baking tray with a silicon mat, silpat etc.
Step 2: Place cubes of cold butter, flour, baking powder, salt and sugar into a large bowl and rub the butter and flour mix together until you have a fine/coarse breadcrumb texture with a few larger lumps. Alternatively, you can use a pastry blender to cut the butter into the flour.
Step 3: Place vanilla extract, eggs and milk into a jug and beat lightly.
Step 4: Add almost all of the milk mixture to your flour mix and stir gently with a wooden spoon until it starts to form a dough. If your dough is still dry and not coming together, add in the remaining milk mixture and stir until you have a soft dough.
Step 5: Flour your worktop well, or use a silicon pastry mat and lightly flour it. Tip your scone dough out onto your floured surface and add in 1/3 of your peaches and raspberries.
Step 6: Gently fold in the fruit, not kneading as you would a bread dough, just gently pulling and folding.
Step 7: Repeat with the next third of fruit, then the final 1/3 of fruit; your fruit should be evenly distributed throughout the dough.
Step 8: Transfer the dough to your lined baking tray.
Step 9: Pat the dough into a circle, around 1/2 an inch thick and then slice into 6-8 wedges.
Step 10: Place in the oven for 12-14 minutes until risen, golden and an inserted skewer comes out clean.
Step 11: Leave to cool for 15 minutes before digging in!
Step 12: Keep completely cooled scones in an airtight container, at room temperature, for 2 days.

Notes

Scones are best warm with plenty of butter!

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 scone
Calories: 412 kcal
Sugar: 8.6 g
Sodium: 250 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 80 mg