Sweet peaches and crunchy pecans add a twist to this flaky tea time favorite.

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Mix flour, white sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter until it forms pea-sized pieces.

  • Whisk heavy cream and 2 eggs together in a small bowl. Add to the flour-butter mixture. Mix in peaches and pecans until just combined.

  • Turn dough out onto a floured surface. Pat into a round disc about 1/2-inch thick. Cut into 8 wedges. Transfer wedges to the baking sheet.

  • Whisk 1 egg and water together in a small bowl. Brush over wedges. Sprinkle raw sugar on top.

  • Bake in the preheated oven until golden brown, 20 to 25 minutes.

Nutrition Facts

356.24 calories; 6.15 g protein; 36.1 g carbohydrates; 21.42 g fat; 112.26 mg cholesterol; 505.42 mg sodium.Full Nutrition


Reviews (2)

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Most helpful positive review

Emily Schreiber Moe
02/25/2018
Easy and tasty! I needed a recipe to use up some canned peach pieces and came across this one. I am an intermediate baker and found this recipe to be easy to follow and the end result was great. I omitted the nuts since we didn't have them on hand. We also didn't have coarse sugar -w hich the entire family agreed would have been better than plain old granulated sugar we used on top. We put butter and honey on them and everyone had seconds. I can see us playing around with the add ins - I'd love to try with raspberries or blueberries. This recipe will go into the recipe box!
(1)

Most helpful critical review

patricia
07/17/2018
They don't really have the scone texture and aren't very peachy.
2 Ratings
  • 3 Rating Star 1
  • 5 Rating Star 1
Emily Schreiber Moe
02/25/2018
Easy and tasty! I needed a recipe to use up some canned peach pieces and came across this one. I am an intermediate baker and found this recipe to be easy to follow and the end result was great. I omitted the nuts since we didn't have them on hand. We also didn't have coarse sugar -w hich the entire family agreed would have been better than plain old granulated sugar we used on top. We put butter and honey on them and everyone had seconds. I can see us playing around with the add ins - I'd love to try with raspberries or blueberries. This recipe will go into the recipe box!
(1)
patricia
07/17/2018
They don't really have the scone texture and aren't very peachy.