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Raspberry Peach Scones

Raspberry Peach Scones

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  • 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


  • juice from 1/2 large orange
  • powdered sugar
  • dash of salt


  1. In a small bowl, combine the sour cream and baking soda. Set aside and allow to bubble up.
  2. Preheat oven to 350.
  3. Lightly grease a large baking sheet.
  4. 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).
  5. Turn dough onto lightly floured surface and knead briefly. Roll dough into a 3/4″ round.
  6. 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).
  7. Bake 15 minutes or until golden brown on the edges and tops are not soft or mushy.
  8. Cool completely and drizzle on icing.
  • Author: Carole Jones


  • 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