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Two wedges of Rosemary Peach Balsamic Scones on a red plate. The scones are studded with visible chunks of peach.
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5 from 1 vote

Rosemary Peach Balsamic Scones

These Rosemary Peach Balsamic Scones are both sweet and savoury, bursting with fruit and herbal flavours, all complimented with a little balsamic vinegar. Easy, but sure to impress!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: British
Servings: 6 Scones
Calories: 359kcal
Author: Marie Porter

Equipment

Parchment Paper
Baking Sheets

Ingredients

  • 2 ½ cups All-Purpose Flour
  • ¼ cup Granulated Sugar
  • 2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Finely Chopped Dried Rosemary
  • 6 tablespoon Butter Chilled
  • 1 ¼ cup Chopped Peaches
  • ¾ cup Milk*
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon Milk

Instructions

  • Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
  • In a large bowl, combine flour, sugar, baking powder, salt, and rosemary.
  • Chop chilled butter into small cubes. Cut butter into dry ingredients using a fork (or two!) or a pastry blender / cutter until mixture is distributed throughout, and mixture resembles gravel.
  • Add peaches, milk, and balsamic vinegar to dry ingredients, stir JUST until combined - mixture will be a little sticky.
  • Turn dough out onto a floured surface, sprinkling some flour on top. Gently knead for a few seconds, then gather dough up into a ball.
  • Press down to a disk that’s an even 1" thickness, cut into 6 wedges.
  • Transfer scones to prepared baking sheet, brush with the remaining milk.
  • Bake for about 25 minutes or until golden brown.

Notes

  • Dairy free alternative milks also work in this, just use unsweetened types!

Nutrition

Calories: 359kcal | Carbohydrates: 54g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 667mg | Potassium: 157mg | Fiber: 2g | Sugar: 13g | Vitamin A: 509IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 3mg