Tender and Hearty Peach Cinnamon Oat Scones are such a treat to wake up to! If you haven’t made scones a part of your breakfast rotation, here’s your chance!
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Scones are and will always be my favorite breakfast pastry, so I can say with authority that these peach cinnamon oat scones are divine! There’s nothing like enjoying the summer sun coming up with a hot cup of coffee and a sweet but substantial scone. Because these scones are made with wholesome oats and whole wheat flour—freshly milled if that’s your thing—they’re a delightful way to nourish your body in the early hours. They’re one of those healthy peach scones that still feel like a treat.
If you’re new to scones, I would implore you to give them a try. While they’re often compared to a biscuit, they’re really so much more. Scones manage to be tender and flaky without being the least bit dry. A good scone should never be cakey but should look a little scraggly and crumble delicately when you take that first bite. Now get to the nearest peach truck or produce stand, grab some juicy peaches, and let’s get baking!
Ingredients for Peach Cinnamon Oat Scones
Ingredients for Peach Cinnamon Oat Scones
Whole Wheat Flour
For this recipe, I use freshly milled flour. However, any whole wheat flour from the store will work just fine! You can also try white whole wheat flour for a slightly lighter result. If you are using fresh milled flour, I recommend a soft wheat such as soft white wheat, spelt, or einkorn. Adjust your grain mill to the finest setting before milling wheat berries to ensure your scones have a soft and tender crumb.
Want to learn more about milling your own grains? Check out our complete guide!
Oats
Old-fashioned oats are the perfect complement to peach scones and will make you think of other delicious things like peach crisp or even peach pie!
Salt
Don’t skip this important ingredient. I use 1 teaspoon salt in this recipe. It brings out the flavor and sweetness of fresh summer peaches and results in a perfectly balanced scone.
Baking Powder
Just like in a biscuit recipe, baking powder is our leavener and gives our scones their rise and fluffy texture.
Cinnamon
Rounding out our dry ingredients, 1 teaspoon cinnamon gives our peach cinnamon oat scones their warm flavor. It’s that hint of cinnamon that takes these scones from mid-summer all the way through the fall.
Butter
Just like with biscuits or pie crust, cold butter helps to form layers of flaky goodness within our scones. Always use cold butter, straight from the fridge—or even the freezer. You want to cut your butter into small pieces, and a food processor or a box grater is a great tool for this.
Heavy Cream
Heavy cream is critical to making a good quality scone. The perfect tender texture that differentiates a scone from a biscuit comes from this key ingredient. The high fat content wraps itself around the flour, giving scones a tight yet moist crumb. You can substitute regular milk in a pinch, but I recommend sticking with cream for the best results.
Egg
One egg helps bind our ingredients together and gives our scones a little lift. Crack your egg into a small bowl or separate bowl before mixing it into the wet ingredients.
Peaches
Using fresh peaches makes this recipe a seasonal treat. However, canned peaches (well-drained) or diced peaches from the freezer can be used in a pinch. Either way, fresh peach scones are one of the best parts of peach season..
Top Tips for Making the Best Scones
Mix Dry Ingredients in a Food Processor
Peach cinnamon oat scones come together so easily in a food processor. And best of all, it helps ensure your scones have the perfect texture. To do this, add your dry ingredients (flour, oats, salt, baking powder, cinnamon, nutmeg, and brown sugar) to the bowl of a food processor. I set the bowl of my food processor on my kitchen scale and weigh each ingredient in.
Don’t Over-incorporate Your Butter
Pulse the dry ingredients a couple of times to mix, then add cubes of cold butter or grated butter. Carefully use the pulse button to cut in the butter. I like to pulse four times before opening the processor to stir. Then pulse four more times. You want coarse meal with small visible pieces of butter—no smaller than peas, no larger than almonds.
If you don’t have a food processor, a pastry cutter or pastry blender works great. You can also use your fingers to break up the butter. If you choose this method, chill your flour mixture afterward to solidify the butter.
Avoid Overmixing
Dump the flour mixture into a large bowl or mixing bowl. Add diced peaches and toss to incorporate.
In a medium bowl or small mixing bowl, combine the cream, and egg. Pour into the dry ingredients and stir gently with a fork or Danish whisk. Stir just until combined. The less you stir, the more tender the texture—overmixing develops gluten, which makes tough scones.
How to Shape Scones
To shape your peach cinnamon oat scones, start by dumping the dough onto a heavily floured work surface. The dough should be very scraggly and may not stick together. You may have some dry bits of flour at the bottom of the mixing bowl and that’s just fine! Use your hands to gently bring it together into a round disk about 8 inches across. Dust the top lightly with flour to prevent sticking.
At this point, I like to dust the top of the disk with flour so it doesn’t stick to my knife. Then, using a sharp knife, cut the disk into eight pie pieces. Try to cut even slices so they will bake more evenly. Arrange the scones on a baking sheet lined with parchment paper, leaving about 2 inches in between scones.
Bake Your Peach Cinnamon Oat Scones
Scones can be baked right away at 400°F for 18–22 minutes. They should be golden brown and set on top. For even baking, you can rotate the baking sheet halfway through baking time. An instant-read thermometer should register 200°F when done.
Or freeze your scones (free scones!) for best results. Place them on a sheet tray and freeze until solid, then transfer to an airtight container or freezer-safe bag. Bake straight from frozen at 400°F for 20–25 minutes.
Cool baked scones on a wire rack before serving. These are incredible with a sweet glaze, peach jam, or a little milk brushed on top before baking for shine.
Final Thoughts
Once you start baking scones, you’ll want to make them over and over. You’ll start experimenting with different flavors. The possibilities are endless. This recipe is so adaptable, just feel free to add different fruit combinations or try different spices. Let us know what you think!
Check out more of our scone recipes:
More Recipes with Fresh Milled Flour
Peach Cinnamon Oat Scones
Ingredients
- 300 grams Whole Wheat Flour, preferably freshly milled 2 1/2 cups
- 100 grams granulated sugar 1/2 cup
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 100 grams old-fashioned oats A hearty cup
- 1 cup diced peaches
- 180 grams heavy cream 3/4 cup
- 1 egg
- 6 tbsp butter
For the Glaze:
- 250 grams powedered sugar 2 cups
- 120 grams water 1/2 cup
- 1 tsp vanilla
Instructions
- Preheat oven to 400 degrees.
- In the bowl of a food processor, add together the flour, oats, sugar, baking powder, salt, and cinnamon. Pulse to combine.
- Add the cubed butter to the mixture. Pulse 4 times and assess. Stir everything around with a fork to make sure there are no large chunks of butter. If there are, pulse a few more times and reassess. The mixture should look like coarse meal with butter pieces the size of peas and no larger than almonds.
- Dump the flour mixture into a large bowl. Add in the peaches and mix them gently in with a fork.
- In a smaller bowl, mix together 1 cup of heavy cream and the egg with a fork until well combined.
- With the same fork or a Danish whisk, make a well in the middle of your dry ingredients. Add in the cream and egg. Begin stirring the wet ingredients into the dry, working from the middle out toward the edges of the bowl until all of the flour is hydrated. There may be some dry bits at the bottom of the bowl and that’s fine. Make sure to not overmix.
- Pour the dough out onto a floured surface and pat it together into a disk. Continue to pat the dough into an 8 inch round circle of an even thickness, about 3/4 of an inch. Use a sharp knife to cut the disk into 8 even triangles. Gently place each triangle onto a cookie sheet lined with parchment.
- Bake for 20 minutes or until the scones are golden brown. The top should feel set when pressed gently with a finger. If you use an instant read thermometer, the internal temp should be 200 degrees.
- To Make the Glaze: Whisk together the water, vanilla and powdered sugar. The glaze should be thin enough to drizzle, yet thick enough to sit on top of the scones. Adjust the thickness by adding water or powdered sugar, 1 tablespoon at a time. Allow the scones to cool slightly before drizzling the glaze generously over the scones. I like to go over each scone twice to make sure they have enough!
Hello, I am looking at the Peach Cinnamon Oat Scones recipe to make. I am not seeing how much butter to use. It is in the directions, but not listed in the ingredient list.
So sorry about that, I just added in the butter amounts. It should be 6 tablespoons.