Happy Blogiversary to me! I am celebrating with these killer Raspberry Peach Scones. I can’t believe I’ve been doing this for a year already and I can honestly say it has been worth my time and effort. I hope you have at least tried one recipe for yourself. If not, shame, shame, shame and go try one!!!
To celebrate my big day, I share with you another version of one of my favorite recipes I’ve posted over the past year. These have to be my favorite variation I’ve come up with so far but my kids still love just plain cinnamon sugar ones the best.
To make these delicious scones, click over here to use orange cranberry scones recipe removing the craisins and orange zest and subbing in 2 C of diced, peeled peaches and 1/2 C chopped raspberries. You can use frozen fruit when fresh is not in season, just be sure to allow it to thaw and drain it well in a colander before using.
I am so in love with this scone recipe and trying out a bunch of different flavor variations. I’m thinking next needs to be some form of chocolate because we all know chocolate makes everything better.
Print Raspberry Peach Scones
Ingredients
- 1 C sour cream (I used light)
- 1 tsp baking soda
- 4 C flour
- 1 C sugar
- 2 tsp baking powder
- 1/4 tsp cream of tartar
- 1 tsp salt
- 1 C butter
- 1 egg, beaten
- 2 C diced, peeled peaches
- 1/2 C chopped raspberries
Icing
- juice from 1/2 large orange
- powdered sugar
- dash of salt
Instructions
- In a small bowl, combine the sour cream and baking soda. Set aside and allow to bubble up.
- Preheat oven to 350.
- Lightly grease a large baking sheet.
- In large bowl or food processor, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter until pieces are pea sized. Stir in peaches, raspberries, sour cream mixture and beaten egg. Mix just until moistened. (I had to dump mine on the counter at the end and knead it lightly to get it into a ball).
- Turn dough onto lightly floured surface and knead briefly. Roll dough into a 3/4″ round.
- Cut into 12 wedges and place them 2″ apart on baking sheet. (This makes BIG scones. Next time I will cut them smaller to make 18-24. They spread a lot so don’t cram them onto your pan. Make two batches if necessary).
- Bake 15 minutes or until golden brown on the edges and tops are not soft or mushy.
- Cool completely and drizzle on icing.
Nutrition
- Serving Size: 1/12th
- Calories: 436
- Sugar: 26g
- Sodium: 392mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 56mg
Meegan says
I just found your blog by doing a search for peach scones. Thanks for sharing the recipe – I’m gonna try it out tonight! Great blog – I’m coming back!