Think scones and you think of a British afternoon tea in the garden. In this Peach Scone version, however, picture yourself waking up (as did Hannah in the novel) to “a delicious scent in the air.”
Create Peach Scones for yourself and your family—served fresh out of the oven or cooled for the next day. They have a beautiful creamy texture, unlike many versions of scones, and go perfectly with a cup of coffee or tea.
We served them with an extra side of peach jam plus a little homemade whipped cream, but they are also good plain or toasted.
Find our review of Chocolate Cream Pie Murder here.
This recipe can be found along with many others in the Joanne Fluke series. Used by permission.
- 3 cups all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoons cream of tartar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup salted butter (1 stick)
- 2 large eggs, beaten
- 3/4 cup sour cream (can substitute peach yogurt)
- 3/4 cup peach jam
- 1/2 cup whipping cream (optional: save what you have left from the half pint container and make a little side of whipped cream, with instructions below)
- 1 Preheat oven to 425 degrees F., rack in the middle position.
- 2 Line cookie sheet(s) with parchment paper.
- 3 Combine flour, brown sugar, cream of tartar, baking powder, baking soda, cinnamon, and salt; stir together.
- 4 Cut in salted butter, a little at a time.
- 5 Stir in the beaten eggs, sour cream, and peach jam; mix together.
- 6 Slowly add in the whipping cream and combine well.
- 7 Drop the batter by soup spoonful onto your parchment-lined cookie sheets.
- 8 To keep the scones flat for toasting, moisten your fingers and pat down the tops. Scones will rise and expand so leave plenty of room between your “drops.”
- 9 Bake at 425 degrees F for 10-12 minutes, until just golden brown on top.
- 10 Cool and serve, or seal in airtight container to serve later.
- 11 Food Channel Note: To make the whipped cream from your leftover whipping cream, simply place the cream in a small, deep bowl—there should be about 1/4 cup left. Add 2 tablespoons sugar and a touch of vanilla, about 1/4 teaspoon, and whip together, using a hand mixer on high. Beat until cream forms stiff peaks, then serve it alongside the scones for an extra treat!