Peach Cobbler Sourdough Scones
These peach cobbler sourdough scones are soft, tender, and filled with juicy peaches, warm cinnamon, and a buttery streusel topping for the perfect summer treat.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
- 250 grams (2 cups) all-purpose flour
- 80 grams (1/3rd cup & 1 tbs sugar) sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 113 grams unsalted butter (frozen & grated )
- 1 teaspoon vanilla bean paste (or vanilla extract )
- 1 egg
- 100 grams (1/2 cup) sourdough discard (cold )
- 40 grams heavy cream or buttermilk
- 150 grams finely diced fresh peaches (tossed in 1tbs of flour to reduce sinking )
Streusel Topping
- 2 tablespoons (30 grams) melted unsalted butter
- 1.5 tablespoons (22 grams) brown sugar
- 1.5 tablespoons (22 grams) sugar
- 1/3rd cup (45 grams) all-purpose flour
- a pinch of cinnamon and salt
Simple glaze
- 1 cup (125 grams) powdered sugar
- 1-2 tablespoons (15-30 grams) milk
- dash of vanilla bean paste or extract
Instructions
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*Place the butter in the freezer for 20-30 minutes before mixing the dough.
Make the streusel: In a small bowl, combine melted butter, both sugars, cinnamon, salt, and flour. Mix until crumbly and chill until ready to use. If the mixture is too wet add a little more flour. If it is too dry add a little more melted butter.
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Dice the peaches into small cubes and toss them in 1 tablespoon of flour OR cornstarch and set aside.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.
Mix the wet ingredients and combine
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In a separate bowl, whisk together the egg, sourdough discard, cream, and vanilla bean paste.
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Pour the wet mixture into the dry and mix just until combined. Then gently fold in the peaches and fold the dough into itself until it just holds. Be careful not to over-mix here.
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Turn the dough onto a floured surface and shape into a 1-inch thick round and cut into 8 wedges.
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Place each wedge on the baking sheet and place it into the freezer for at least 1 hour. Peach cobbler sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush, Bake, & Top the Peach Cobbler Sourdough Scones
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Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and generously top each scone with the streusal. Bake them for 20-25 minutes or until the edges start to brown.
Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.
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While the peach cobbler sourdough scones are cooling make the glaze by whisking together the powdered sugar and milk.
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Generously drizzle the glaze over top and enjoy!
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Peach cobbler sourdough scones can last for 3 days in an airtight container on the counter.
Notes
Tips for Success
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
- Freeze the dough before baking: For peach cobbler sourdough scones to hold their shape, I recommend freezing them for at least 1 hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.
- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
- Peaches: It's best to use fresh peaches that are ripe but still firm. Overly ripe or frozen peaches tend to release too much moisture during baking, which can lead to a soggy texture in the scones.
- Overmixing: Make sure not to overmix the dough, this will result in a dry scone.
