This is a print preview of "Fresh Peach, Cinnamon Chip Scones" recipe.

Fresh Peach, Cinnamon Chip Scones Recipe
by Doctor Jo

Fresh Peach, Cinnamon Chip Scones

Fresh Peach, Cinnamon Chip Scones are a burst of summer for breakfast or anytime. They are moist, fruity, and flavorful, with a delicious crunchy topping. Breakfast is better with scones. Hashbrown casserole and Artichoke Egg Bake will turn breakfast into brunch.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8


  • 1½ cups flour (180g) all-purpose
  • 2 tsp. baking powder
  • 3 Tbsp. sugar
  • ¼ tsp. salt
  • 4 Tbsp. butter cold and cut into small pieces
  • 1 egg beaten
  • ½ cup yogurt peach or vanilla flavored
  • ½ tsp. vanilla extract
  • 1 cup peaches fresh, firm, and diced
  • 1 tbsp sugar sparkling
  • ½ cup cinnamon chips Hershey's


  1. Preheat oven to 375°
  2. Mix all the dry ingredients, except the cinnamon chips, together in a bowl,
  3. Cut the butter into the dry ingredients using your hands or a pastry mixer. The dough should have coarse pieces of butter visible still.
  4. Mix all the wet ingredients, ( except the diced peaches), together and add to the dry.
  5. Use a fork to combine the wet and dry ingredients. Mix until the dry ingredients are just moistened.
  6. Stir in the peaches and cinnamon chips. Don't overmix or the scones will be tough and dry.
  7. Turn dough out on a well-floured surface and gently shape the dough into a 10-inch circle. The dough will be sticky.
  8. Cut the circle into 8-10 triangle-shaped pieces. The dough is very soft and sticky so be gentle with the scones. I use a wedge-shaped pie server to transfer the scones to a parchment-lined baking sheet pan.
  9. Bake for 18 - 20 minutes at 375 degrees.