How to Make Peach Cobbler Scones

How to Make Peach Cobbler Scones

Flaky layers of a scone enticing you?

How about a few juicy peaches?

We have the perfect combination with this peach cobbler scone recipe! We’ve really dialed it up with a sugar and tea infusion that brings this recipe to perfection! Our Peach Bellini herbal tea is left to have all its flavorful essence absorbed into the sugar in this recipe, so when it comes time to bite into one of these peach cobbler scones, you get an extra layer of flavor that leaves you speechless!

These peach cobbler scones, infused with our Peach Bellini herbal tea, make a wonderful tea-infused treat to pair with your favorite peach or citrus-flavored tea!

A Tried-and-True Favorite: The Scone

Scones, which originated from Scotland, are beloved for their pairing with tea. They are similar to biscuits in that they are flaky and golden brown, however—don't get the two mixed up, as they are not one and the same.

Yes, both are made with a blend of flour, a leavening agent, fat (butter), and a liquid (like buttermilk for our recipe), and neither requires rising before baking. To be honest—this is a bonus in my world when I’m in a hurry and looking for something to whip up and enjoy!

The major difference between a scone and a biscuit really boils down to the ratios of the ingredients. As the years passed and history formed in its rich layers so too did the addition of a higher ratio of sugar in the dough. This creates a nice crunchy exterior that we now clearly identify as our beloved scone.

A peach cobbler scone, topped with cinnamon sugar and broken in half, sits on a white saucer, next to a pile of Peach Bellini herbal tea leaves.

Tea-Infused Sugar: A Cupboard Must-Have

There are several recipes where I have infused our teas right into the liquids of the recipes. That even includes milk and butter!

With this recipe, and with all scone recipes, it’s truly important to keep the temperature of the ingredients appropriate that your scones whip up, roll out, and bake up correctly. That is why I decided it’s time to dig out another method I love to use when infusing teas into recipes.

*Tip: this also works great when you’re wanting to create your own simple syrup or flavored sugar at home with peony petals or lilacs. Yum!

The key to infusing your tea in the sugar is to allow your mixture to sit for several days, up to one week, and ensure that you’re shaking your well-sealed jar once a day to really keep the tea and sugar moving and evenly coated as the tea saturates its flavors into the sugar.

Just place one-half cup of white sugar and two tablespoons of Plum Deluxe’s Peach Bellini herbal tea into an airtight container and use a spoon to combine the tea and sugar well. Leave this mixture for several days (three or four should do the trick—or longer if you’d like) to let your sugar absorb the flavors of the tea.

Once a day, shake your jar or container to help keep things fresh! To remove the loose tea leaves, simply run the sugar and tea blend through a fine-mesh sieve.

The best part? You can make extra and store it in a sealed container in your cupboard for your next baking adventure, or to use as a little sweetener in your tea!

Peach cobbler scones topped with cinnamon sugar sit on a plate with an embossed design, with a cup of tea and a plate of loose tea leaves in the background.

Peach Perfect Tea Pairings

There are many teas to choose from to pair with this peach cobbler scone recipe. Where do I start?

First up, I must recommend the tea that we have infused right into the sugar for this recipe—our Peach Bellini herbal tea.

What dials in better than a blend of fresh fruit like strawberry, mango, papaya, apricot, pineapple, and peach? Try this one hot or iced—it's great either way!

Another great choice that can’t steer you wrong is our Mango Apricot green tea. This refreshing cuppa is made with green tea, honeybush tea, mango, apricots, apple pieces, and to top it off—an extra boost of mango and apricot essence! This is another one of our teas that proves delicious warm or iced and is a truly great pairing with this peach cobbler scone.

Feeling like a true British Royal? Well then…our Afternoon “High Tea” white tea is the perfect tea for you! This blend uses a white tea base flavored with our favorite fruits: white peach tea and white pear tea. With a touch of apricot, orange peel, and marigold petals, you'll be sipping like a Queen or King!

Peach Cobbler Scones Recipe

Ingredients for Scones:
  • 3 cups flour
  • 1/4 cup sugar made with Peach Bellini herbal tea
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter, chilled and cubed
  • 1 egg, beaten
  • 1 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • 2 peaches (may use canned or frozen, just make sure they're well-drained)
Ingredients for Cinnamon and Sugar:
Directions:
Start by heating your oven to 355°F.
In a large bowl, sift together the flour, tea-infused sugar, baking powder, and salt. Cut the butter into small cubes. Add the cubes to the flour and slowly blend them into your flour mixture using your pastry cutter on your stand mixer, until they begin to resemble breadcrumbs. Set aside.
In another bowl combine the beaten egg, vanilla, and 3/4 cup of buttermilk. Lightly beat this together, and then add this mixture to the flour mixture and knead it to combine all the ingredients and make a soft dough. Do not over-knead.
Cover the bowl and chill the mixture for 10 minutes in the refrigerator.
Take the dough out from the refrigerator and gently roll the dough into an even circle of about 1/2-inch thickness. Dust with flour if the dough is sticky.
*If you feel you have had to use too much flour to dust, you can always use a pastry brush to brush away the extra dry flour, later.
Brush half of the rolled-out dough with buttermilk (the remaining 1/4 cup). Arrange your peach slices, in a single layer, across the buttermilk-moistened dough. Sprinkle with half of the cinnamon-sugar mixture. Carefully pick the empty side of the dough and fold over the layer of peaches.
Press the edges of the dough to seal them together. Using a floured knife or a pizza cutter, slice the dough into even pieces (about 8-10).
Place the scones on lined baking sheets or Silpat leaving enough room for them to expand. Brush each scone with buttermilk, and sprinkle with remaining cinnamon sugar.
Bake for 15-18 minutes, until golden brown and cooked through.
Serve warm and store in an airtight container and save for later (if you can resist them for that long)!
Enjoy!
*Adapted from Archana’s Kitchen Peach Cobbler Scones recipe.

McKenna Marek

McKenna is from midwestern Wisconsin and is the creative owner of Sweet Rose Desserts. She treasures time with her three children, savoring every moment, and the peacefulness of their home in the country. She enjoys baking, photography, and of course—time with friends over a shared pot of tea.
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