• *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.
• Dice the peaches into small cubes and toss them in 1 tablespoon of flour OR cornstarch and set aside.
• 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

• In a separate bowl, whisk together the egg, sourdough discard, cream, and vanilla bean paste.
• 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.
• Turn the dough onto a floured surface and shape into a 1-inch thick round and cut into 8 wedges.
• 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

• 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.
• While the peach cobbler sourdough scones are cooling make the glaze by whisking together the powdered sugar and milk.
• Generously drizzle the glaze over top and enjoy!
• Peach cobbler sourdough scones can last for 3 days in an airtight container on the counter.