Ginger Peach Cream Scones

Baked scones on a baking sheet cooling on a rack.

With an abundance of juicy peaches, plenty of rich cream, and a buttery oat streusel, these peaches and cream ginger scones taste like the best parts of peach crisp tucked into a tender bakery-style scone. Warm ginger and a hint of orange zest make the peaches shine, while the crisp streusel and creamy crumb provide the kind of textural contrast that keeps you reaching for "just one more bite."

Course Breakfast/Brunch

Cuisine American

Prep Time 20

Cook Time 25

Freezer Time 1 30

Servings

Calories 376kcal

Author Jennifer Field

Equipment

Ingredients

For the Scone Dough

225 grams diced peaches 8 oz or about 1 1/2 cups, fresh, frozen, or a mixture of both
250 grams all-purpose flour 8.8 oz or about 2 cups, whisked, spooned, and leveled
50 grams minced crystallized ginger 1.8 oz or about 1/3 cup
30 grams granulated sugar 1.1 oz or 2 Tablespoons plus 1 teaspoon
20 grams brown sugar 0.7 oz or a scant 2 teaspoons packed (or use all granulated sugar)
1 Tbsp baking powder
2 teaspoons ground ginger
zest of 1 medium orange
4 grams salt 1 scant teaspoon Morton's kosher salt, 1 teaspoon plus a slightly generous 1/4 teaspoon of Diamond Crystal kosher salt, or a slightly generous 1/2 teaspoon of fine salt
250 grams heavy cream 8.8 oz or 1 cup plus 1 Tablespoon
1 teaspoon vanilla extract

For the Streusel

40 grams all-purpose flour 1.4 oz or about 1/3 cup, whisked, spooned, and leveled
40 grams softened butter 1.4 oz or about 3 Tablespoons
20 grams granulated sugar 0.7 oz or 1 1/2 Tablespoons
20 grams brown sugar 0.7 oz or 1 1/2 Tablespoons, packed (or use all granulated sugar)
20 grams rolled oats 0.7 oz or about 1/4 cup
½ teaspoon ground ginger
pinch salt

To Finish

2 Tbsp heavy cream

Instructions

For the Scone Dough

Cut the peaches into small to medium dice, no larger than about 1/2 inch. If you're using frozen peaches, go ahead and chop them while they're still frozen. They're surprisingly easy to cut with a chef's knife.
Spread the diced peaches in a single layer on a parchment-lined plate or lightly pan-sprayed sheet pan and freeze until firm. Fresh peaches will take about an hour. Frozen peaches just need to stay frozen until it's time to add them to the mix.
Line a half-sheet pan with parchment and set aside.
In a medium bowl, combine the all-purpose flour, minced crystallized ginger, sugar, brown sugar, baking powder, ground ginger, orange zest, and salt. Whisk together until evenly combined.
Combine the heavy cream and vanilla and set aside by the dry ingredients.
Scrape the frozen peaches into the dry ingredients and give them a few stirs with a spatula to evenly distribute them.
Make a well in the center, and pour in the cream mixture, being sure to scrape out all the cream since it likes to cling to the pitcher.
Mix with a spatula until ingredients are evenly moistened. The dough will be very shaggy, and you may have a little loose flour in there. It's okay.
Dust about a 12-inch area of your work surface with about 3 Tablespoons flour.
Scrape out the scone mixture onto the floured surface, and press into a rough round about 1" thick. Using your bench knife, fold the mass in half one way and then the other way. This will not be pretty. We're not making puff pastry. We're just trying to get the crumb organized and the peaches evenly distributed.
Using your hands, press and pat the mass of dough into a fairly even circle about 8" / 20cm in diameter.

To Make the Streusel

Set a rack in the top third of your oven and heat to 425°F / 218°C. While the oven heats, make the streusel.
Combine all-purpose flour, sugar, brown sugar, butter, oats, salt, and ginger in a small bowl.
Rub the butter into the flour mixture to moisten all the flour. You don't want any floury bits just lying around in the bowl.
Brush the round of dough with 2 Tablespoons of heavy cream. This will help the streusel to adhere to the scone dough.
Evenly pat the streusel onto the round of dough, patting it down so it is fairly even.
Use your bench knife to cut the scones into 8 even wedges.
Place the scones in 2 rows of 4 on the prepared baking pan, and freeze for 20-30 minutes. This will helps the scones hold their shape while baking.
Bake for about 22-25 minutes, rotating the pan every 10 minutes, until the internal temperature reads at least 190°F / 88°C. Scones will be golden brown on top and deeply golden brown on the bottoms.
Remove the tray to a cooling rack and allow to cool to warm. Serve warm or at room temperature, with or without butter, honey, and/or jam.
Store covered at room temperature for up to 3 days. For longer storage, freeze in zip-top freezer bags, pressing out as much air as possible before sealing, for up to 2 months. Thaw at room temp or even in the microwave for a few seconds. If desired, re-warm in the toaster oven or oven.

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