Scones at Porto's Bakery and Cafe

Peach Scone Recipe

I get a lot of people telling me that these are not real scones," Alissa Huntsman told us. "They say real scones have to have cream or eggs. But I believe that a scone recipe is like a curry recipe: every family has its favorite way of doing it. This one is not sweet, and you can add spices, fresh or frozen fruit, or chocolate chips.

  • Prep Time: 30 minutes minutes
  • Yield: 8 Servings
  • 2 cups unbleached all-purpose flour
  • 3 tbsp sugar plus some more for sprinkiling
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp ginger
  • ½ tsp ground cinnamon
  • ½ cup (1 stick) cold unsalted butter cut into cubes
  • ½ cup dried peaches diced
  • cup buttermilk
  • Preheat the oven to 400°F. Sift together the flour, 3 tablespoons sugar, salt, baking powder, ginger, and cinnamon in a bowl. Stir to incorporate.
  • Cut the butter into the flour mix until the size of small peas, using a pastry cutter or two butter knives. (if you have a food processor, place all of the dry ingredients in the processor bowl with out sifting them. Add the butter and pulse until the butter is pea size.)
  • In a mixing bowl, stir the peaches into the flour-butter mix. Add the buttermilk and gently mix together until a ball is formed.
  • On a floured surface, pat out the dough into a 7-inch round disk. Cut into eight wedges. Place on a baking sheet lined with parchment paper and sprinkle with the remaining sugar. Bake for 15-20 minutes or until golden around the edges and on the bottom.

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