Peach Scones

Prep Time
Cook Time
Ready In

"This is out of a Weight Watchers cookbook called "Two's Company". I always double it and freeze them. DH gave them an excellent rating. They are easy to make and oh so good! 4 points per scone on the old program. Hope you enjoy! You can use any dried fruit like, apricots (my favorite), dates, raisins etc. I add the dried fruit to the flour mixture before adding the yogurt. I plan to make them with dried apples, adding a touch of cinnamon and topping them with cinnamon sugar. I also use 1/2 the sugar on top."

Original recipe yields 4 servings


  • Serving Size: 1 (62.9 g)
  • Calories 148.9
  • Total Fat - 3.2 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 8.7 mg
  • Sodium - 197 mg
  • Total Carbohydrate - 25.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 9.1 g
  • Protein - 4.5 g
  • Calcium - 70.7 mg
  • Iron - 0.3 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 400°F.

Step 2

Combine flour, sugar, baking powder, baking soda and salt in a bowl.

Step 3

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Step 4

Add yogurt and dried peaches to flour mixture, stirring just until moist.

Step 5

Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times; dough may be slightly sticky.

Step 6

Pat dough into a 5-inch circle on a baking sheet coated with cooking spray.

Step 7

Cut circle into 4 wedges; separate wedges slightly.

Step 8

Brush milk over dough and sprinkle with 1 teaspoon sugar.

Step 9

Bake for 14 minutes or until golden.

Tips & Variations

No special items needed.



These were delicious scones. I served them for breakfast with some warmed peach jam, and everyone seemed to enjoy them tremendously. I only wish I had the foresight to double the recipe, because we all wanted to go back for seconds. My only observation is that 14 minutes was too long a baking time, as I checked at 13 minutes, and they were beyond "golden" and the back edge (facing the back of the oven) was just starting to char. But I don't fault the recipe for that, because oven temperatures can vary so greatly. My family has already asked that I make these again, so I will keep this recipe on hand for future mornings when I have time to bake something special for the family. Thanks, TeresaS.

review by:
(31 Mar 2022)

TwisSis RIP Forever in our Kitchen

Made as written for the FYC Tag Game & these are excellent scones, Teresa. Since you allowed a choice of dried fruit, I used cranberries (a fave of both Siggi & me). I didn't plump them as I usually do & that worked fine. We esp liked that they were mildly sweet. I wish I had paid more attention to your comment about doubling the recipe. These scones will be made again, so thx for sharing the recipe.

(10 Nov 2016)


I made these and added blueberries. Tender and moist and so good with my morning tea.

review by:
(22 Aug 2016)

dienia b

raise like crazy nice tasting a little tart with the yogurt

review by:
(11 May 2016)