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 is 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 by Step Method

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.


No special items needed.

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.

  • Make sure to use chilled butter or margarine for the best texture in the scones.
  • Choose any dried fruit of your choice for a unique flavor. Consider adding spices like cinnamon to enhance the flavor of the scones.

  • Substitute whole wheat flour for all-purpose flour to increase fiber and nutrition. This substitution helps make the scones a more balanced and nutritious snack.
  • Substitute coconut oil for butter to make the scones vegan. This substitution helps make the scones accessible to a wider range of dietary needs and preferences.

Cinnamon Scones Replace the 2 tablespoons of granulated sugar with 2 tablespoons of brown sugar, and add 1 teaspoon of cinnamon to the dry ingredients. Sprinkle scones with cinnamon-sugar mixture before baking.

Summer Fruit Salad - A light and refreshing summer fruit salad with a variety of fruits like strawberries, blueberries, blackberries, and peaches to pair with the peach scones. The sweetness of the fruit will balance out the savory scones, making this a perfect summertime treat.

Lemon Yogurt Parfaits - These parfaits are a light and refreshing way to end a summer meal. The tartness of the lemon yogurt pairs nicely with the sweetness of the fruit salad, creating a delicious balance of flavors. The crunchy granola topping adds texture, making this a perfect ending to any summer meal.


Q: How do I know when the scones are done baking?

A: The scones are done baking when they are golden in color. You can also insert a toothpick into the center of a scone to check if it comes out clean.

Q: How should I store scones?

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

4 Reviews


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)


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.


review by:
(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)

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Fun facts:

An interesting fact about this recipe is that it is based on a cookbook from Weight Watchers, which was founded by Jean Nidetch in the early 1960s. Nidetch was a homemaker from Queens, New York who was frustrated with her own weight struggles, and she began inviting friends over to her home to discuss dieting. The meetings proved to be successful, and Weight Watchers was born.

Another fun fact about this recipe is that it calls for dried peaches, which were popularized by the famous American author, Mark Twain. Twain wrote about his love for dried peaches in his book, Roughing It, in which he described them as “the most delicious thing in the world.”