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Sourdough Peaches and Cream Scones

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These sourdough peach white chocolate scones are an easy discard recipe—no long fermentation required. Tender, flaky, and made with fresh peaches.

Ingredients

Scone Ingredients

2 cups all‑purpose flour

1 tablespoon baking powder

3 tablespoons granulated sugar

½ teaspoon salt

5 Tablespoons cold unsalted butter

1 cup fresh peaches, peeled and cut into a ½‑inch dice (about 1½ peaches, depending on size)

½ cup white chocolate chips

½ cup sourdough discard (unfed)

¼ cup heavy cream

1 teaspoon vanilla extract

Glaze ingredients 

1½ cups powdered sugar

2–3 tablespoons heavy cream (use less for a thicker glaze, more for a thinner drizzle)

¼ teaspoon vanilla extract

1 tablespoon peach syrup (optional, see peach syrup recipe section)

Instructions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. Grate the cold butter using a cheese shredder directly into the flour mixture. Use your hands to quickly incorporate the butter into the flour, working fast and being careful not to handle the butter too much. The mixture should resemble coarse sand.
  4. Fold in diced peaches and white chocolate chips.
  5. In a separate bowl, mix sourdough discard, heavy cream, and vanilla.
  6. Add wet ingredients to dry ingredients and gently stir just until combined. Do not overmix.
  7. Turn dough out onto a lightly floured surface and shape into a 1‑inch thick circle.
  8. Cut into 8 wedges using a bench scraper (this makes clean cuts and helps the scones rise evenly), then transfer to the prepared baking sheet.
  9. Chill for 20–30 minutes (this helps the scones hold their shape and keeps the butter cold, which leads to flakier scones).
  10. Bake for 12–15 minutes, or until lightly golden on the edges.

After the scones are completely cool, drizzle with glaze if using. While the scones are baking is a great time to prepare the glaze.

Instructions for making the glaze, optional

  1. Add powdered sugar to a small bowl.
  2. Whisk in heavy cream, starting with 2 tablespoons.
  3. Add vanilla extract and peach syrup if using.
  4. Adjust with more cream until the glaze reaches your preferred consistency.
  5. Drizzle over cooled scones.

Notes

  • I usually finish these scones with a simple glaze, but it’s completely optional. They’re good on their own, but the glaze adds a little extra sweetness and ties the peach flavor together nicely.
  • I recommend fresh peached for the best flavor and texture. Frozen peaches release more moisture and can make the dough too wet unless you adjust the recipe.
  • Depending on how much moisture your peaches have on them, you may need to add a little more heavy cream, you can add up to 1/4 cup more. Scone dough should be shaggy, but still come together, slightly sticky, but not wet!

Find it online: https://thebubblybatch.com/sourdough-peaches-and-cream-scones/