Sourdough Peach Scones with Fresh Peaches
My sourdough peach scones are made with fresh peaches, giving them the best flavor! They’re made with wholesome ingredients and simple steps so anyone can whip up a batch. And don’t worry, I’ve included steps to help combat moisture from the fresh fruit!
Every bite is full of fresh peaches and a cobbler-like dough. I know they’ll become a summer favorite for you, just like they have in our house! This recipe includes a video tutorial so you can make it alongside me, step-by-step!
This post is sponsored by The Peach Truck and may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
This recipe is sponsored by The Peach Truck! My husband and I fell in love with this Nashville-based business when we first moved to the area.
We learned about them at the Nashville Hot Chicken Festival. We had way too much hot chicken, and the peaches looked so refreshing, so we bought a bag. Ever since we’ve been hooked!
We’ve been enjoying their peaches for years, which is why I’m beyond excited to, once again, use their peaches in a delicious recipe for the blog!
Whether you’re here in the South or across the country, you can checkout their website and get peaches sent straight to your door! If you’re making a peach recipe, I highly recommend giving them a try and I say that from the bottom of my heart. I love these peaches!
Sourdough Peach Scones Recipe Inspiration
Now that summer is officially here, I wanted to combine a PBH reader favorite with one of my favorite summer fruits. After brainstorming, I couldn’t think of anything better than a peach flavored summer scone recipe!
Why Make Scones with Sourdough
When you make scones with sourdough, you get fermentation benefits from the sourdough starter’s cultures. If you long ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!
Don’t Have a Sourdough Starter? No Worries!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
My Favorite Peaches – The Peach Truck
Like I said near the beginning of this recipe post, my husband and I have fallen in love with the ripe juicy peaches from The Peach Truck. After having them at a festival a few years ago, I’ve not bought any other peaches except once in a pinch. With no surprise, I wished I had a Peach Truck peach. They’re just so full of flavor!
What is The Peach Truck?
The Peach Truck is a Nashville, Tennessee-based business that started out selling peaches in the back of a ‘68 Jeep Gladiator in 2012. When Stephen and Jessica Rose moved here from Peach County, Georgia, Stephen realized there weren’t farm-fresh peaches available like back home.
So together, the Roses started selling their hometown farm’s non-GMO peaches right here in Nashville. Now they deliver nationwide, with tons of pickup locations.
Choosing Peaches for this Recipe
When choosing peaches for this recipe, you’ll want to ensure they’re ripe and in season. If they aren’t ripe, you’ll get a bit of a tart taste and not much peach flavor. It’s best to buy locally if you can. They always taste better!
My Tips for the Best Sourdough Scones
- Use cold-stick butter and never margarine.
- Use a box grater (cheese grater) to shred butter instead of cutting it into the flour with a fork.
- Avoid overworking your dough.
- Don’t skip over chilling your scones in the fridge or freezer.
- Make sure your sourdough discard is thick and not super runny.
Ingredients You’ll Need (with notes)
Note: Please see the recipe card at the bottom of this blog post for measurements.
- all-purpose flour: I like using organic, unbleached all-purpose flour but you can use regular.
- cane sugar: great wholesome granulated option
- salt: I like using sea salt but you can use any salt you prefer.
- baking powder: Aluminum-free is always a good choice.
- salted cold butter: You don’t want to use margarine for scone recipes.
- milk: You can use any milk you prefer.
- sourdough discard: aka unfed starter to add fermentation benefits
- pure vanilla extract: I always like using pure extract rather than imitation vanilla.
- egg: You just need a large egg
- peaches: make sure they are ripe and medium sized!
Kitchen Tools You’ll Need
This section contains Amazon affiliate links to items I use and love for this recipe.
How to Make Sourdough Peach Scones
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Rinse the peaches with water, pat them dry, and slice them into small chunks.
Place the peach chunks into a strainer sitting over a bowl to let excess juices drain off while starting the scone batter.
While the peach chunks sit, add flour, cane sugar, brown sugar, salt, and baking powder into a large mixing bowl.
Incorporate cold stick butter by using a cheese grater (large hole side) or cutting it into the mixture with a fork until pea-sized pieces form. Stir to evenly distribute butter pieces.
Add peach chunks to the bowl of dry ingredients and stir to evenly coat each chunk.
Dump peach chunks on to a paper towel or kitchen rag then pat them to get off excess moisture.
Add milk, sourdough discard, vanilla, and egg. Mix just until combined. Use your hands to completely incorporate the flour(this may take 30 seconds to 1 minute). The dough will sticky.
Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough fermentation benefits.
To continue the recipe, preheat oven to 400 degrees Fahrenheit and cover a sheet pan with parchment paper.
IMPORTANT: Place the bowl of dough into the freezer (not the fridge) for 15-20 minutes to chill before shaping into scones. (You need to do this even if you did the optional overnight fermentation). If you skip this your scones will be hard to shape.
Once chilled, turn dough out on to a floured surface and shape it into a 2-inch-high, 6-inch-diameter circle. Don’t overwork the dough. The dough will be sticky!
Slice the dough into 8 pieces like a pie, placing them 2 inches apart on a parchment-lined sheet pan.
Bake for 20-24 minutes until golden brown. Place on a cooling rack then enjoy!
Video Tutorial
How to Serve Peach Scones
I love serving these scones for breakfast with a glass of milk, but they’re also great for snacking! They’re like a cobbler in scone form, so serving them as a dessert would be a great option too.
Storage Instructions
If you’re wondering how to store fresh fruit scones, it’s super easy! Place these scones in an airtight container for 2 days at room temperature or 4-5 days in the fridge.
How to Reheat Scones
The best way to reheat scones is in the oven at 350 degrees for 5-8 minutes until they’re warm. This keeps their texture and flavor without altering them. You can also heat them for a few minutes longer to crisp them up.
Frequently Asked Questions
My secret is to use cold butter and avoid overworking the dough. By doing these two things, you’ll create a light and fluffy texture that’s hard to resist!
You can buy peaches from The Peach Truck on their website or at a local spot near you.
Make sure you didn’t skip the steps of letting the peach chunks sit in a strainer and pat them dry. Also, make sure you put the dough in the freezer for 15-20 minutes before shaping. It’s got to be in the freezer, not the fridge. This makes shaping easier.
If you’ve done all of those things, you could be running into an issue with extra juicy peaches, overworking the dough, or your starter may just be a little more runny than mine.
You can add a little more flour (up to 1/4 cup) if this is the case, but don’t add too much. Also note that the dough is supposed to be sticky no matter what, so adding tons of flour won’t get rid of the stickiness all together. You dough should be sticky but shapable.
You can use frozen peaches, but you’ll need to let them thaw in the fridge overnight and pour off any extra liquid. I still recommend using fresh peaches for the best flavor, but this is an awesome substitute if they’re out of season!
You can use canned peaches but drain the liquid off before using them in this recipe. Also, note that the syrup canned peaches sit in will make this recipe more sweet than if you used fresh or frozen peaches.
I’ve not done this with my recipe but you’re more than welcome to give it a try! Just note that you will need to add a little more milk (try 2 Tbsp at a time).
Try These Other Fresh Fruit Sourdough Scone Recipes
If you’re looking for more sourdough scones with fresh fruit, try a few of these recipes:
- Sourdough Orange Scones with Orange Glaze
- Sourdough Lemon Scones
- Sourdough Lemon Poppy Seed Scones
- Sourdough Banana Walnut Scones (with a maple syrup drizzle)
- Sourdough Cherry Scones (with fresh cherries)
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome
Recipe
Sourdough Peach Scones with Fresh Peaches
Ingredients
- 2 cups all-purpose flour
- 1/3 cup cane sugar
- 1/3 cup light brown sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup (cold) salted stick butter
- 2 Tbsp milk
- 1/3 cup sourdough discard (aka unfed starter)
- 1/2 tsp pure vanilla extract
- 1 egg
- 3 ripe peaches (medium-sized) (approx. 2 cups when diced)
Instructions
- Rinse the peaches with water, pat them dry, and slice them into small chunks.
- Place the peach chunks into a strainer sitting over a bowl to let excess juices drain off while starting the scone batter.
- While the peach chunks sit, add flour, cane sugar, brown sugar, salt, and baking powder into a large mixing bowl.
- Incorporate cold stick butter by using a cheese grater (large hole side) or cutting it into the mixture with a fork until pea-sized pieces form. Stir to evenly distribute butter pieces.
- Dump peach chunks on to a paper towel or kitchen rag then pat them to get off excess moisture.
- Add peach chunks to the bowl of dry ingredients and stir to evenly coat each chunk.
- Add milk, sourdough discard, vanilla, and egg. Mix just until combined. Use your hands to completely incorporate the flour(this may take 30 seconds to 1 minute). The dough will sticky.
- Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough fermentation benefits.
- To continue the recipe, preheat oven to 400 degrees Fahrenheit and cover a sheet pan with parchment paper.
- Place the bowl of dough into the freezer (not the fridge) for 15-20 minutes to chill before shaping into scones. (You need to do this even if you did the optional overnight fermentation). If you skip this your scones will be hard to shape.
- Once chilled, turn dough out on to a floured surface and shape it into a 2-inch-high, 6-inch-diameter circle. Don't overwork the dough. The dough will be sticky!
- Slice the dough into 8 pieces like a pie, placing them 2 inches apart on a parchment-lined sheet pan.
- Bake for 20-24 minutes until golden brown. Place on a cooling rack then enjoy!
Video
The BEST peach scones! So incredibly easy to make and a huge hit at the BBQ I brought them to!
I am so happy to hear this! When I made this recipe I wanted it to be super easy to make. So glad it did its job and everyone loved them! Thank you so much for sharing.
They turned out wonderful. I had to bake them a little longer, but the recipe was great thank you so much. It’s a keeper.
I’m so glad you enjoyed these scones!
This is a great recipe! Next time I make them I will add more peaches, sprinkle coarse sugar on top and cut smaller!
Thank you! Yes, definitely make it your own! Just be careful adding too many extra peaches. They will affect the moisture level of your scones.
Yum, so simple and delicious. Who doesn’t love peaches!?
Thank you so much! Oh I know, they are the best!
These look so good! I love how there’s fresh peaches in them!!
Thank you so much!!
Oh yum!!! Perfect for summer.
Thank you so much!! They really are!
I’m drooling! These are the perfect summer treat!
Thank you so much!!
These sound absolutely delicious, fresh peaches and sourdough are such a good combo!
Thank you so much!
I will definitely be giving this a try!
I hope you love them as much as we do!
I love sourdough and peaches and scones! I can’t wait to try these!!!
I hope you love them as much as we do!!
YUM! These look fantastic! What a perfect summer treat. Keeping this in mind the next time I grab fresh peaches from the farm stand down the street!
Thank you so much! Oooh farm stand peaches are the BEST!
These look delicious! Thank you for the video instructions… I’m a visual learner and it really helps to watch a how-to. Great instructions! Thanks for sharing!
Thank you so much! I’m so glad you found the video instructions helpful!
Wow, they sound super delicious! I have not ever thought to put peaches in my scones, but yes, why not? They are so awesome in everything else. Love this recipe and am saving it, thanks for sharing!
Thank you so much! I’m so excited for you to make it!
Peach scones, say less! I’m already on board and your step-by-step photos are so helpful and beautiful. Can’t wait to try a bite!
Thank you so much!!
So yummy! Peach season is my favorite. Thanks for sharing!
Thank you so much!
I would like to make these for a friend who
lives quite a ways away. Can they be frozen and still taste wonderful?
Thanks
That’s so sweet of you to make them for a friend. Yes, they will still taste wonderful after being frozen!
Can I replace peaches with nectarine?
Sure! Depending on the nectarines ripeness, they may add a different amount of moisture but it shouldn’t affect anything.