Rosemary Peach Scones

We went peach picking on the weekend. Took a little road trip about an hour west from our house. Headed out to a family owned and working orchard. Quarry Hill Orchards, out in Berlin Heights, OH. It was an awesome experience, and fun family activity. We paid $5 each to get a picking time. So for my family it was $20. You get an education lesson on picking the peaches. They then take you out to the orchard, where you get in your cars and drive about 8mins up the road. They take you through the types of peaches you will be picking that day. They hand you 2 baskets. You can pick as much as you want of the peaches that are ready. You pay for peaches at the end by pound. The family is super nice and easy to talk to. We honestly can’t wait to go go back!

We have been enjoying these peaches since Saturday. They are so good. I have frozen a bunch. So we can enjoy them here and there.

Today though I made Rosemary Peach Scones. The perfect balance between sweet and savory. Light and airy, not too dense.

I start with grating my butter. This is a perfect way to incorporate your butter if your going to be binding the flour and butter together with your hands. After I grated into the bowl I placed in the freezer.

I then mixed all the dry ingredients together, the flour, sugar, baking powder and salt.

Chopped up 2 Tbsp of fresh rosemary from my garden tossed it in and then added the frozen butter. I mixed it all with my fingers to blend the butter and dry ingredients together.

I then chopped up the peaches with the skin on into little bite sized cubes. I also whisked heavy cream and 2 eggs together. I added the liquid and the peaches and folded it all gently together.

Once gently folded, take out of your bowl and onto a floured surface knead your dough. Not too much, as you don’t want to over work the butter, or squish the peaches. Form into a large circle about 1 inch thick. Place on a lined baking sheet.

Once in the baking sheet your going to cut it into 8 triangles. Don’t worry if not perfect. They aren’t supposed to be. Once they bake they take on their own shape. Spread the scones out so they have room to breath while in the oven. Brush and egg wash on and sprinkle some sugar. Bake at 450F for 16 mins.

Take out of the oven and let cool. Don’t let cool too much. You want to enjoy warm.

Prep and cook time – 45mins

Serves 6-8


• 2 cups of all purpose flour plus extra for kneeling

• 4 tsp baking powder

• 1 tsp salt

• 2 Tbsp sugar and more for sprinkling on top

• 5 Tbsp of grated cold butter

• 2 Tbsp of freshly chopped rosemary

• 2 peaches chopped into bite sized cubes

• 2 eggs 1 eggs for egg wash

• 3/4 cup of heavy cream

• 1 Tbsp water


1) preheat oven to 450F

2) Grate your butter and place in the freezer. Chop up your rosemary and your peaches and set aside.

3) In a large bowl, combine all your dry ingredients. Whisk them to make it airy and to blend evenly.

4) Add your butter to the dry ingredients and blend while kneading the butter and dry together with your fingers. Once that is incorporated add the rosemary. Make sure it’s all evenly distributed.

5) In a bowl or a large measuring cup, whisk your heavy cream and eggs together. Once all mixed, add to your dry mixture. Gently fold about 2-3 times.

6) Now add your peaches. Gently fold everything together. Do NOT over do it.

7) On a lightly floured surface, place your dough and knead gently until it all comes together. Again don’t over work the butter or the peaches. Form into a 1 inch thick disk. Transfer onto a lined baking sheet.

8) Cut into 8 pie slices. Technically 8 triangles. Evenly space them out. Whisk together the last egg, and water. Brush on top of the scones, and sprinkle with extra sugar. Bake for about 14-16 mins. They will be all puffed up and a little golden on top.

9) Remove from oven, and let cool for about 5-10 mins before serving. ENJOY!


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