Peach Jam Scones

READY IN: 35mins
Recipe by winkki

From the local paper, a recipe made popular at the Rather Sweet Bakery in the Texas hill country. The jam and peaches are baked as a filling layer inside the scone...wonderfully different!

Top Review by swissms

We enjoyed these scones for breakfast this morning with a cup of tea. I used frozen peaches (thawed) but used a peach jam from a local peach orchard. I did cut the recipe in half in order to fit the dough ingredients in my standard-sized food processor. I had no trouble with the dough coming together. I used a tri-fold on the dough rather than just folding in half and then baked a few minutes longer to ensure the centers were cooked through (covering with foil when they became golden brown). I got 8 "normal" sized scones even though I made only half the recipe. I do think next time I may chop the peach segments into smaller bit-sized pieces. Very tasty. Thanks for sharing the recipe!

Ingredients Nutrition


  1. Preheat oven to 425F.
  2. In lg food processor bowl fitted with metal blade, process flour, 1 cup of the sugar, baking powder, and salt for 30 seconds.
  3. Cut butter into 1/2" cubes and add to flour mixture, pulsing blender until mixture is crumbly.
  4. With processor running, slowly add 1-1/2 cups of buttermilk through top tube; turn off as soon as buttermilk is added.
  5. If dough is beginning to get sticky, remove it; otherwise continue adding buttermilk, 1 Tbsp at a time, until it begins to form a ball and then remove it.
  6. On a lightly floured surface, pat dough into 1/4" thick rectangle (approx 12"x10").
  7. Spread a thin layer of jam lengthwise over half the dough.
  8. Arrange peach slices in a single layer over the jam.
  9. Fold plain dough over the peaches to make a 12"x5" rectangle (like closing a book).
  10. Cut dough into 8 triangles and sprinkle with remaining 1/4 c sugar.
  11. Bake on ungreased cookie sheet for 10-15 min, until light golden brown.
  12. Makes 8 large scones.

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