White Chocolate + Peach Scones
White Chocolate and Peach Scones (Perfect for Summer!)
There’s nothing quite like a homemade scone—especially when it’s filled with the best flavors of the season. These white chocolate and peach scones are soft, tender, and packed with sweet, juicy peaches and creamy white chocolate chips. Whether you’re hosting brunch or just want a cozy summer treat, these scones are the perfect addition to your baking list.
❤️ Why You’ll Love White Chocolate + Peach Scones
These scones are the perfect mix of soft, buttery, and just sweet enough. The juicy peaches bring a little burst of summer to every bite, and the white chocolate adds that creamy, rich touch that makes them feel extra special. They’re light and tender (not dry and crumbly), and honestly, they didn’t even make it past the first day in our house. We had them for dessert, then breakfast the next morning—no leftovers in sight.
If you’re looking for something cozy, simple, and a little bit fancy without the fuss, this recipe is it.
🍲 Ingredients
Sourdough Discard – Unfed, inactive sourdough starter that has been on your counter or in the fridge.
Flour – I use Kirkland’s all-purpose flour, it’s unbleached, organic and the best bang for your buck!
Baking Powder – This is the leavening agent for the scones and what gives them their soft and fluffy texture.
Salt – You can use any salt you have on hand.
Butter – One stick of cold butter.
Cream Cheese – Cold cream cheese for extra creaminess and nostalgic flavor.
Heavy Cream – These scones take a little heavy cream in the batter, but mostly for brushing on top.
White Chocolate Chips – The best!
Peaches – Fresh, peeled and diced peaches.
👩🍳 How to Make White Chocolate + Peach Scones
- Preheat your oven to 425 degrees.
- Start by whisking all of your dry ingredients into a large mixing bowl. (flour, baking powder, sugar and salt)
- Cut your butter and cream cheese into cubes and add them to your flour. Use a pastry cutter and cut the butter and cream cheese into the flour until it looks like tiny coarse crumbs.
- In a separate bowl, mix sourdough discard, cream, and vanilla. Add to the dry ingredients and mix gently.
- Fold in diced peaches and white chocolate. Don’t overmix—just until combined.
- Turn dough onto a floured surface. Pat into a 1″ thick circle and cut into 8 triangles (or use a biscuit cutter).
- Place scones on the baking sheet. Brush tops with cream and sprinkle with more brown sugar
- Bake at 425 degrees for 18-22 minutes or until golden brown.
- Cool slightly before serving. Enjoy warm or at room temp!
🪄 Tips and Tricks
- Use frozen peaches if fresh ones aren’t available—just chop and fold in frozen.
- For a firmer texture, chill the shaped scones for 15 minutes before baking.
- Add a glaze: Mix powdered sugar + milk + vanilla (or lemon juice) for a drizzle after baking.
- Try other fruits: Swap peaches for nectarines, apricots, or berries.
🗒 Variations
Scones are such a great vessel for all kinds of fun and seasonal flavors! Here are some recipes that I know you will love:
- Lemon Poppyseed Scones – Acts Of Sourdough
- Sourdough Discard Nutella Scones – Acts Of Sourdough
- Cookie Dough Scones – Acts Of Sourdough
- Strawberries n’ Cream Scones – Acts Of Sourdough
- Cinnamon Roll Scones – Acts Of Sourdough
🗒 Substitutions
Peach Substitutions:
- Nectarines – same flavor, no need to peel
- Berries – blueberries, raspberries, or strawberries work beautifully
- Apples or pears – diced small for a cozy, fall-inspired version
White Chocolate Substitutions:
- Semi-sweet or dark chocolate chips – for a richer, less sweet flavor
- Butterscotch chips – a fun twist with peach
- Chopped nuts – try pecans or almonds for crunch
- Leave it out – the scones are still delicious without it!
🗒 Best served with
- Hot coffee or tea – a creamy latte, iced coffee, or Earl Grey pairs beautifully
- Greek yogurt with honey – a little tang to balance the sweetness
- Fresh fruit – berries, melon, or citrus to brighten the plate
- Scrambled eggs or quiche – something savory on the side rounds things out
- Maple sausage or bacon – for a sweet and salty combo (trust me, it works!)
👝 How to Store Leftovers
Room Temperature (1–2 days):
Place scones in an airtight container lined with a paper towel. Store at room temp for up to 2 days. They’re best the day of, but still tasty the next morning!
Fridge (up to 5 days):
If it’s warm or humid, pop them in the fridge. Wrap tightly or store in a sealed container. Reheat before serving for best texture.
Freezer (up to 3 months):
Let scones cool completely, then wrap individually in plastic wrap or foil and place in a freezer-safe bag. To enjoy, thaw at room temp or warm in the oven at 300°F for 10–12 minutes.
🤔 Common Questions
Yes! Just thaw them first and pat them dry with a paper towel so your dough doesn’t get too wet.
It might be your fruit! Juicier peaches can add extra moisture. Just sprinkle in a little extra flour until the dough holds together but isn’t wet.
Yep! Shape the scones and place them on a baking sheet, then cover and refrigerate overnight. Bake straight from the fridge in the morning.
White Chocolate & Peach Scones
Equipment
Ingredients
- 1 ½ cups all purpose flour
- 1 tbs baking powder
- 1 tsp salt
- 1 stick cold butter
- 4 oz cream cheese
- ¼ cup brown sugar plus more for topping
- ¾ cup sourdough discard
- ¼ cup heavy cream plus more for brushing
- ½ tsp vanilla extract
- 2 peeled and diced peaches
- ¾ cups white chocolate chips
Instructions
- Preheat your oven to 425 degrees.
- Start by whisking all of your dry ingredients into a large mixing bowl. (flour, baking powder, sugar and salt)
- Cut your butter and cream cheese into cubes and add them to your flour. Use a pastry cutter and cut the butter and cream cheese into the flour until it looks like tiny coarse crumbs.
- In a separate bowl, mix sourdough discard, cream, and vanilla. Add to the dry ingredients and mix gently.
- Fold in diced peaches and white chocolate. Don’t overmix—just until combined.
- Turn dough onto a floured surface. Pat into a 1" thick circle and cut into 8 triangles (or use a biscuit cutter).
- Place scones on the baking sheet. Brush tops with cream and sprinkle with more brown sugar
- Bake at 425 degrees for 18-22 minutes or until golden brown.
- Cool slightly before serving. Enjoy warm or at room temp!
Notes
- Use frozen peaches if fresh ones aren’t available—just chop and fold in frozen.
- For a firmer texture, chill the shaped scones for 15 minutes before baking.
- Add a glaze: Mix powdered sugar + milk + vanilla (or lemon juice) for a drizzle after baking.
- Try other fruits: Swap peaches for nectarines, apricots, or berries.
