Peach and cream scones

60 minutes


  • 225g of self-raising flour, sifted
  • 1 pinch of salt
  • 50g of unsalted butter
  • 40g of caster sugar
  • 1 peach, large - stoned, skinned and cut into small pieces
  • 1 large egg, mixed with enough double cream to make 150ml liquid
  • 1 egg, beaten to glaze


Preheat the oven to 225°C/gas mark 7 and grease and line a baking tray with baking paper
Mix the flour together with the salt and then rub the butter into the mixture, until it resembles sand and there are no large pieces of butter left. Add the sugar and peaches and mix well
Add the egg and cream mixture and mix gently until the scone mixture is soft but not too sticky
Place scone mixture on a floured board and gently knead or roll it out to about 1cm thickness, before cutting out rounds with a 6cm scone cutter
Place the scones onto the prepared baking tray and brush a little beaten egg over them to glaze
Bake them for 10 to 12 minutes, or until they are golden brown and have risen. Allow them to cool slightly before serving warm with butter and jam