Peach Pecan Scones are golden, buttery, and bursting with juicy peaches—everything you love about summer baking wrapped into one easy recipe. Whether you’re craving a cozy breakfast treat, need a charming addition to your brunch table, or just want to use up some ripe peaches, this flaky, nutmeg-kissed scone recipe with crunchy pecans will not disappoint.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – No mixer needed. Ready in under 40 minutes.
- Simple Ingredients – Pantry staples and juicy peaches do all the magic.
- Perfect for Brunch or Afternoon Tea – Elegant yet comforting.
- Incredible Texture – Crisp edges, soft middle, and crunchy pecans.
- Flavor Boost – Almond extract and nutmeg take the flavor up a notch.
These scones stand out thanks to a rich dough balanced with tangy yogurt, aromatic spices, and the irresistible pairing of peach and pecan. They’re the kind of homemade treat that looks bakery-level but feels like a warm hug from your kitchen.
Ingredients Needed
For the Scone Dough:
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/3 cup (67g) granulated sugar
- 1/4 to 3/4 teaspoon ground nutmeg (adjust to taste)
- 6 tablespoons (85g) cold butter, diced into small cubes
Wet Ingredients:
- 2 large eggs (room temperature)
- 1/3 cup (74g) plain yogurt or sour cream (use full-fat or low-fat)
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup (142g) diced peaches (fresh, thawed frozen, or well-drained canned)
- 1/3 cup chopped pecans (optional but delicious)
- Coarse sugar for topping (optional, for crunch and sparkle)
How to Make Peach Pecan Scones
1. Prep Your Oven and Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, salt, sugar, and nutmeg. Whisk well to distribute everything evenly.
3. Cut in the Butter
Add cold, cubed butter to the dry mix. Using your fingertips, a fork, or a pastry blender, work the butter into the flour until the texture becomes crumbly. A few pea-sized pieces of butter are okay—this helps create a flakier scone.
Tip: Cold butter is key! It creates steam pockets in the oven for that perfect rise.
4. Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, yogurt (or sour cream), almond extract, and vanilla extract until smooth.
5. Bring the Dough Together
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until mostly combined—don’t overmix.
6. Fold in Peaches and Pecans
Add diced peaches and chopped pecans. Fold gently until just incorporated. The dough will be sticky, and that’s okay!
7. Scoop the Dough
Using a large cookie or muffin scoop (about 1/4 cup), drop mounds of dough onto your prepared baking sheet, leaving space between each one.
8. Sprinkle and Bake
Optional: Sprinkle the tops with coarse sparkling sugar for a beautiful finish.
Bake for 20–25 minutes, or until the tops are lightly golden and firm to the touch.
Visual Cue: The edges should be golden and slightly crisp, while the tops remain soft and tender.
9. Cool and Serve
Let the scones cool on the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Serving and Storage Tips
- Serve With: A pat of butter, peach jam, or a drizzle of honey. Great alongside coffee or iced tea.
- Storage: Keep leftovers tightly wrapped at room temperature for 2–3 days.
- Freeze: Place cooled scones in a freezer-safe bag or container. Freeze for up to 2 months. Reheat in the oven at 300°F until warmed through.
Helpful Notes
- Peaches: If using canned or frozen peaches, drain well to avoid excess moisture.
- Yogurt vs. Sour Cream: Both work well, but yogurt gives a slightly lighter texture.
- No Pecans? Swap for walnuts, almonds, or skip entirely if needed.
- Add a Glaze: Mix powdered sugar with a touch of milk and drizzle over cooled scones for a bakery-style finish.
Peach Pecan Scones
Ingredients
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together flour, baking powder, salt, sugar, and nutmeg.
- Add cubed cold butter. Cut it into the dry ingredients using a fork, pastry blender, or your fingers until crumbly with pea-sized bits of butter remaining.
- In a separate bowl, whisk eggs, yogurt or sour cream, almond extract, and vanilla extract until smooth.
- Pour wet mixture into dry mixture and stir gently with a spatula until mostly combined. Do not overmix.
- Gently fold in diced peaches and chopped pecans until just incorporated. Dough will be sticky.
- Use a large scoop (about 1/4 cup) to drop mounds of dough onto the baking sheet, spacing them apart.
- Optional: Sprinkle tops with coarse sugar. Bake 20–25 minutes until tops are golden and firm.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Conclusion
These Peach Pecan Scones are the kind of treat you’ll want to make again and again—easy, flavorful, and filled with fresh peachy goodness. Whether you’re hosting brunch or craving something special with your morning coffee, these scones deliver every time.
Tried this recipe? We’d love to hear what you think! Leave a comment below and rate the recipe.
Don’t forget to share your scones on Pinterest or Facebook—tag us so we can see your beautiful bakes!
What’s your favorite scone flavor combo? Tell us in the comments!
Frequently Asked Questions (FAQ)
Can I use canned peaches instead of fresh?
Yes! Just make sure to drain them very well and pat them dry with paper towels to prevent excess moisture in the dough.
How do I make these gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for one that includes xanthan gum for structure.
Can I make the dough ahead of time?
Absolutely. You can prepare the dough and refrigerate it (covered) for up to 12 hours before baking. Scoop and bake directly from the fridge.
My scones turned out dry—what happened?
This usually means the dough was overmixed or baked too long. Be gentle when combining ingredients, and keep an eye on your oven during baking.
Are these scones freezer-friendly?
Yes! Once baked and cooled, place them in a freezer-safe bag. To reheat, bake at 300°F for 10–15 minutes or until warmed through.