These moist ginger peach scones are filled with sweet, juicy peaches that balance the subtle spice of ginger. A perfect recipe for peach season!
I go to Ugly Mugs, my favorite neighborhood coffee shop in East Nashville, more than I’d like to admit. It has such a warm, inviting, and homey atmosphere, so even when there’s a line out the door, you feel comfortable and welcomed. While I was taking classes for my MBA I did most of my studying there, and I still love going to relax and read a book or work on blog posts.
Ugly Mugs serves amazing and unique drinks. I frequently get the Black Bear, a blackberry and honey latte, or the Eclipse, a salted caramel cold brew latte. They also serve tasty food, from local, fresh baked goods to bagel sandwiches. The last time I was there, the display case featured ginger peach scones that looked incredible. While I didn’t try one, the flavor combination was so intriguing that I was inspired to make my own.
How to Make Ginger Peach Scones
The dough is pretty simple to make. To bring out the ginger flavor I’ve used two forms of ginger – both ginger powder and crystallized or candied ginger. At the end, you’ll add a whole cup of diced peaches.
Start by mixing all of the dry ingredients together. In a separate bowl combine an egg, sour cream, heavy whipping cream, and vanilla extract and set aside. Cut the cold butter into small pieces and add to the dry ingredients with a pastry blender or your fingers. Make sure that every piece of butter is coated in flour.
Then add the egg mixture to the butter and dry ingredients, mixing gently until just combined. Finally, add the diced peaches and gently mix with your hands. We want to avoid handling the dough too much or the scones will get tough. If the dough seems to be getting too warm which would cause the butter pieces to melt, you can throw it in the fridge for a few minutes before continuing with the recipe.
Helpful Tools & Ingredients
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Nonstick Half Sheet Pan – An essential in my kitchen for baking everything because it’s so easy to clean up!
Wire Cooling Rack – I use this to cool baked goods, from scones to cakes to pizza.
Crystallized Candied Ginger – You can find this in most grocery stores or on Amazon. In addition to using candied ginger in these ginger peach scones, I always love to bring it when traveling or hiking – it’s great for a queasy stomach and also just tastes good.
If you try this recipe for ginger peach scones, please leave a comment and a review below to let me know how you liked it!
Ginger Peach Scones
- 2 cups all purpose flour
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons powdered ginger
- 1/4 cup crystallized or candied ginger finely chopped
- 1/4 cup sour cream
- 2-4 tablespoons heavy whipping cream (use the lower amount if you have extra juicy peaches)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter cold
- 1 cup fresh peaches diced
- Turbinado or granulated sugar for finishing
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Mix all of the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, powdered ginger, and candied ginger) together in a bowl.
- In a separate small bowl mix together the sour cream, whipping cream, egg and vanilla extract with a fork until combined.
- Cut the cold butter into small pieces - I generally cut the butter stick in quarters and then cut those into little pieces 1/4 inch or smaller.
- Add the butter pieces to the flour mixture and use your fingers or a pastry blender to work the butter pieces into the flour, making sure each piece is coated in flour.
- Add the cream and egg mixture to the flour and butter mixture and stir with a spoon until just combined.
- Add the diced peaches and gently mix with your hands until just combined, trying not to handle the dough too much.
- Place the dough on a floured surface and gently pat into an 8-inch round shape. With a knife, cut the dough into 8 wedges.
- Transfer the wedges to the parchment-lined baking sheet and sprinkle the scones with the Turbinado or granulated sugar.
- Bake for 14 to 18 minutes until golden brown.
- Cool for 10 minutes on a wire rack before eating.