These nectarine scones are far from the traditional scone. They are made using a combination of butter, milk, cream, and egg which results with in a fluffy and crumbly texture.

Stone fruit season is my favorite.

Nectarines, peaches, plums, cherries, mangos. I tend to go a little overboard when they’re on sale at the market.

What do with one lonely nectarine fruit? These scones are the answer!

The recipe for these nectarine scones only requires one nectarine!

It’s the perfect recipe when you have only lonely nectarine that may be a little past it’s prime.

Perhaps it’s bruised, maybe it got squished, or maybe you’re just tried of eating raw nectarines.

Stone Fruit Scones

These nectarine scones are moist, buttery, and just a tad sweet.

They’re perfect for breakfast, alongside your early afternoon coffee, or even served alongside a meat and cheese board!

Out of nectarines? Not a problem.

This butter and cream scone recipe works well with any stone fruit such as cherries, peaches, or plums.

Cold Ingredients Make the BEST Scones

When it comes to making scones (and biscuits and pie dough), it’s best to work with COLD ingredients.

It’s also a good idea to chill your mixing bowl.

Similar to pie dough, in scone making butter (or choice of fat like lard or shortening) is cut into the dry ingredients.

This technique helps to produce that flakey texture.

The little pockets of butter melt and steam during baking, helping to leaven the scone, while also those flakey layers.

I suggest using a handy dandy pastry blender tool to cut the butter into the flour mixture. Otherwise, you can use two fork or simply work quickly and use your fingers.

The cold liquids are then added and folded in. The dough should look like a “shaggy mess” (as photographed above).

Frozen Fruit Scones

Nectarines (especially super ripe ones like the one I used this in recipe) are soft.

It is best to semi-freeze the chopped nectarines before folding them into the scone mixture.

Better yet, you can use chopped frozen fruit!

These nectarine scones are adapted from these white chocolate strawberry scones. To keep the sliced strawberries intact, I also had to semi-freeze the fruits.

Gently knead the dough together and pat into a circle or rectangle with a thickness of about one-inch.

The dough can be sliced into 8 wedges, rectangles, or rounds.

Before baking, the scones get lightly brushed with cream and a sprinkling of turbinado sugar.

The baked nectarine scones will soft a little crunchy on the outside, but soft and fluffy in the interior. These scones are best eaten warm, fresh from the oven.

More Summer Fruit Scone Recipes

Nectarine Scones

These nectarine scones are far from the traditional scone. They are made using a combination of butter, milk, cream, and egg which results with in a fluffy and crumbly texture.

Yield: 8 scones

Prep Time: 15

Cook Time: 25

Inactive Chill Time: 15

Total Time: 55

Print Recipe Pin Recipe Rate Recipe

Ingredients

1 ¼ cup chopped nectarine
2 ½ cups all-purpose flour (325 g)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt or kosher salt
¼ cup light brown sugar (50 g), packed
½ cup unsalted butter (113 g), cut into cubes, cold
½ cup whole milk (113 g), cold
¼ cup heavy cream (58 g), cold
½ teaspoon almond extract
¼ teaspoon pure vanilla extract
1 large egg, cold
heavy cream, for brushing
turbinado sugar, for sprinkling

Instructions

Place chopped nectarine in a freezer safe tray or bowl. Cover and let chill in the freezer for 15-20 minutes until semi-solid.
In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar. Toss in cubed butter. Cover and let chill in the freezer for 15 minutes until ingredients are cold.
Preheat oven to 400℉. Line baking sheet with parchment paper or silicon baking mat. Set aside.
Remove flour mixture from freezer. Using a pastry blender (pastry cutter) or two forks, cut butter into flour until mixture resembles coarse sand.
In a small bowl, whisk together milk, cream, extracts, and egg until well combined. Add wet ingredients to flour mixture. Fold to combine until mixture is a “shaggy mess.” Gently fold in cold nectarines.
Dump coarse dough onto a floured work surface. Gently knead dough together. Pat dough into a rectangle with a thickness of about 1-inch. (Alternatively, shape into an 8-inch circle.) Cut scones into 8 pieces.
Transfer scones onto prepared baking sheet, allowing at least 2-inches of space between scones. Lightly brush scone tops with heavy cream and sprinkle with turbinado sugar.
Bake for 23-25 minutes until scones have puffed up and the tops are golden brown in color. Let scones cool slightly on baking sheet before transferring to a wire rack to cool. Serve scones warm or at room temperature.

Notes

Scones can be left out at room temperature for a day. However, since the nectarines are not fully cooked (or dried out) during baking, I suggest storing any leftover scones in the fridge. Simply reheat in the microwave or toaster oven, or enjoy chilled!

Author: Maryanne Cabrera

Course: Bread, Breakfast

Cuisine: American

Keyword: stone fruit scones, butter scones, nectarine scones, summer fruit scones

Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.

Nectarine Scones