Strawberry Peach Buttermilk Scones

Slightly crunchy on the edges with a soft and buttery center, these buttermilk scones are filled with fresh strawberries and peaches. Easy to make, these strawberry peach buttermilk scones are perfect for breakfast or with tea in the afternoon.

Happy Sunday!

It’s been a super long week with 6 days of work. I’m ready to kick back and enjoy my Sunday doing absolutely nothing.

It’s also Father’s Day today, and we’re thinking of celebrating by going out for dinner. But, my dad wants to watch the Warriors game so….we’ll just have to see. We might end up celebrating on a different day. What are you doing for Father’s Day?

These strawberry peach buttermilk scones are soo delicious and buttery. The interior resembles a cake while the exterior is crumbly with a crispy edge. Of course, each bite is also filled with fresh strawberries and peaches. How much more summery can these scones get?

First, preheat the oven to 400F. Line a baking sheet with parchment paper or lightly grease the surface with nonstick cooking spray and set aside for now.

In a medium sized mixing bowl, whisk together all purpose flour, granulated sugar, baking powder, baking soda, and salt.

Add the cubed cold butter into the bowl and cut them into the flour using a pastry cutter or your fingers until flour butter mixture appears crumbly.

In a separate bowl, whisk together buttermilk, vanilla extract, and a large beaten egg. Pour this wet mixture into the dry ingredients. Mix until a dough forms. Fold in the chopped strawberries and peaches.

Place the dough onto a floured surface and knead several times before rolling the dough out into one inch thickness. It might be difficult to handle the dough since it’s going to be wet but just do the best that you can. Add a couple tablespoons of flour if needed.

Place the dough onto the baking sheet. Brush the top of the scones with a beaten egg. This step will help brown the tops of the scones.

Cut the dough into triangles or use a cookie cutter to form circles. I rolled the dough into a circle and sliced them into 8. Separate the slices as best as you can so that the edges can become crispy.

Bake the scones for about 18-22 minutes until the tops are golden brown.

Serve the scones warm with jam.

Scones are best eaten on the same day, but you can reheat the leftover scones in the oven.

Enjoy!

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Strawberry Peach Buttermilk Scones

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Slightly crunchy on the edges with a soft and buttery center, these buttermilk scones are filled with fresh strawberries and peaches. Easy to make, these strawberry peach buttermilk scones are perfect for breakfast or with tea in the afternoon.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 8-10 scones

Ingredients

• 2 ½ cups all purpose flour
• ½ cup granulated sugar
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup cold butter
• ⅔ cup buttermilk
• ½ tablespoon vanilla extract
• 1 large egg
• ½ cup chopped strawberries
• ½ cup chopped peaches

For Brushing

• Beaten egg

Directions:

1. Preheat the oven to 400F. Line a baking sheet with parchment paper or lightly grease the surface with nonstick cooking spray and set aside for now.
2. In a medium sized mixing bowl, whisk together all purpose flour, granulated sugar, baking powder, baking soda, and salt.
3. Add the cubed cold butter into the bowl and cut them into the flour using a pastry cutter or your fingers until flour butter mixture appears crumbly.
4. In a separate bowl, whisk together buttermilk, vanilla extract, and a large beaten egg. Pour this wet mixture into the dry ingredients. Mix until a dough forms. Fold in the chopped strawberries and peaches.
5. Place the dough onto a floured surface and knead several times before rolling the dough out into one inch thickness. It might be difficult to handle the dough since it’s going to be wet but just do the best that you can. Add a couple tablespoons of flour to the dough if needed.
6. Place the dough onto the baking sheet. Brush the top of the scones with a beaten egg. This step will help brown the tops of the scones.
7. Cut the dough into triangles, about 8, or use a cookie cutter to form circles. Separate them individually to allow the edges to turn crispy.
8. Bake the scones for 18-22 minutes until the tops have turned a golden brown.
9. Serve the scones warm with jam.

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