Table of Contents
  1. Watch how to make these peach & raspberry scones:
  2. Peach & Raspberry Scones Recipe

While Labor Day is the unofficial beginning to fall, the true date is not until the end of September! While it is fast approaching, I think it’s important to use the fresh flavors of summer just a little while longer while they’re still ripe and at their peak flavors.

A simple way I love to enjoy peaches and raspberries are in these rustic scones. Usually, if I’m having a scone, I just eat some fruit on the side. But then one day I thought – well why not stuff it inside!? You’ll soon see why this idea was long overdue. These scones are simple to make and so delicious!

I love to enjoy these with a little cinnamon butter (4 tablespoons room temperature salted butter mixed with 1 teaspoon cinnamon) or just by themselves. These aren’t overly sweet, letting the flavor of the fruit shine through! Enjoy the last fresh flavor of summer!

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Watch how to make these peach & raspberry scones:

Peach & Raspberry Scones

5 from 1 vote
Author: Kaleb


  • 2 cups all-purpose flour
  • ¼ cup almond flour or almond meal
  • 1 tbsp baking powder
  • 2 tsp lemon zest
  • 1 tsp salt
  • 10 tbsp unsalted butter frozen and shredded
  • ¾ cup heavy cream
  • 2 tbsp heavy cream
  • 3 tbsp mascarpone cheese or cream cheese
  • 2 peaches peeled and chopped
  • ¾ cup cleaned raspberries
  • 2 tbsp turbinado sugar or granulated sugar


  • Preheat oven to 400°F.
  • Prepare peaches by cleaning and cutting them in small pieces. Set aside with washed raspberries.
  • Using butter that has been frozen, shred the butter on the large holes of a box grater or cheese shredder. Then return shredded butter to the freezer.
  • In a large bowl, whisk together flour, almond flour, baking powder, and salt.
  • Whisk in prepared butter.
  • Add cream and stir in until a shaggy dough forms.
  • Roughly knead with hands then place on a well-floured surface. Knead to create a uniform dough then pat into a rectangle. Roll dough into a 10×14-inch rectangle, making sure to keep the sides even.
  • Sprinkle dough with lemon zest.
  • Spread mascarpone cheese on ⅔ of the dough, then sprinkle evenly with peaches and raspberries.
  • Fold the dough into thirds (like a letter), starting with the empty third. Press folded pastry lightly to adhere to the fruit.
  • Cut the dough in half then each half in three pieces. Then cut each piece into two triangles.
  • Place scones on parchment-lined baking sheets.
  • Brush the tops with remaining cream and sprinkle with turbinado sugar.
  • Place in preheated oven and bake until lightly golden and firm to the touch, 20-30 minutes.
  • Cool on baking pans for five minutes then on cooling racks until ready to eat.


Serving: 1scone
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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Peach & Raspberry Scones | The Gray Boxwood
Peach & Raspberry Scones | The Gray Boxwood
Peach & Raspberry Scones | The Gray Boxwood

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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