Ginger Peach Scones

Prep Time
Cook Time
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"This is another appealing recipe found in my Grandparentsdotcom Newsletter that comes from blogger Becky Rosenthal's FAST TO THE TABLE FREEZER COOKBOOK which was touted as "full of dozens of freezer recipes for any meal of the day. These luxurious, zesty scones can be made wks in advance & frozen for a fast breakfast." IMO they are also perfect as a brunch item. In fact, the intro suggests that you "Make up 2 batches of these zippy ginger peach scones" - 1 for immediate use & 1 to freeze for later use. (Prep time was estimated) ENJOY!"

Original is 8 servings


  • Serving Size: 1 (87.5 g)
  • Calories 251.3
  • Total Fat - 11.4 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 56.4 mg
  • Sodium - 340.4 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 1.1 g
  • Sugars - 10.7 g
  • Protein - 4.2 g
  • Calcium - 122.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 11 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 400F & get out a cookie sheet. Keep the peaches in the freezer until right before you need to mix them in.

Step 2

In a lrg bowl, mix together the flour, granulated sugar, baking powder, salt & fresh ginger. Cut in the cold butter w/a pastry cutter or by cutting the butter into sml, almond-size cubes & then using your hands to quickly combine the butter into the flour until pea-size granules are formed.

Step 3

Stir in the egg. Slowly add the cream, adding just enough that the dough leaves the sides of the bowl & starts to form a ball. Rough chop the frozen peaches & toss them w/1 tbsp of flour. Quickly but gently stir in the crystallized ginger & floured frozen peaches (quickly so the peaches don’t thaw).

Step 4

Pat the dough into an 8-in circle on the ungreased cookie sheet. Cut into 8 wedges w/a sharp knife that has been dipped in flour, but do not separate the wedges. Brush w/a little additional cream & sprinkle w/sugar. Bake for 20-24 min or until golden brown. Remove from the oven & let cool slightly before serving or allow to fully cool before freezing.

TO FREEZE: Once cooled, use the "Wrap & Bag" method to freeze = Wrap them separately & tightly in plastic wrap. Then place them in a larger freezer-safe resealable plastic bag. These are nice to package individually in the event you might like to grab & reheat a single scone. Reheat in a low temp oven or microwave in 10-second bursts until warmed. You can also defrost them overnight. Just cover & set them out on the counter to thaw.

NOTE FROM ME - Frankly, my method would eliminate the cookie sheet in favor of using a pie plate, tart pan, spring-form pan or other type baking pan in the suggested size


  • No special items are required.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the butter, make sure to use cold, salted butter for the best flavor.
  • When using the frozen peaches, make sure to keep them frozen until you are ready to mix them in, and toss them with a tablespoon of flour before adding them to the dough.

  • Substitute almond flour for all-purpose flour for a gluten-free option. The benefit of this substitution is that it provides a gluten-free option for those who have sensitivities or allergies to gluten.
  • Substitute frozen blueberries for frozen peaches for a different flavor profile. The benefit of this substitution is that it offers a different flavor profile and a different texture.

Chocolate Chip Scones Replace the frozen peaches with 1/2 cup of semi-sweet chocolate chips. Instead of crystallized ginger, add 1/4 cup of chopped walnuts. Omit the sugar from the topping and instead sprinkle with 1/4 cup of mini chocolate chips.

Fresh Fruit Salad - This light and refreshing fruit salad is the perfect accompaniment to the sweet and zesty Ginger Peach Scones. It provides a healthy and delicious contrast to the scones, and the combination of flavors is sure to be a hit!

Honey Vanilla Yogurt Parfait: This creamy and flavorful yogurt parfait is the perfect complement to the Ginger Peach Scones. The sweet honey and vanilla flavors provide a delicious contrast to the tartness of the fruit salad, and the combination of flavors is sure to be a hit!


Q: How do I freeze the scones?

A: Wrap each scone tightly in plastic wrap, then place them in a larger freezer-safe resealable plastic bag. To reheat, use a low-temp oven or microwave in 10-second bursts until warmed. You can also defrost them overnight by covering and setting them out on the counter.

Q: How long do scones last?

A: Scones can last for up to 4 days when stored in an airtight container at room temperature. They can also be frozen for up to 3 months.

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Fun facts:

Fun Fact 1: The use of crystallized ginger in this recipe has been around for centuries. In the Middle Ages, it was a popular ingredient in many dishes and was even used by famous figures such as Queen Elizabeth I.

Fun Fact 2: Ginger has been used for medicinal purposes for thousands of years. It is believed to have anti-inflammatory, anti-bacterial, and anti-viral properties and is even thought to help with digestion and nausea.