This easy scone recipe calls for nectarines, but try swapping in different stone fruits, such as peaches and plums, as they ripen throughout the season. Serve for brunch or afternoon tea.

Kate McDermott
Source: EatingWell Magazine, July/August 2019

Gallery

Recipe Summary

active:
35 mins
total:
1 hr 15 mins
Servings:
16
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in middle and upper thirds of oven; preheat to 425 degrees F. Line 2 baking sheets with parchment paper.

    Advertisement
  • Whisk all-purpose and whole-wheat flours, 1/2 cup sugar, baking powder, salt and baking soda in a large bowl.

  • Make a well in the flour mixture and crack egg in the center. Add sour cream, 1 cup milk, butter, oil, orange zest and vanilla. Using a fork, mix together quickly until everything has just come together but is not overmixed. Using a spatula, fold in nectarine.

  • Turn the dough out onto a lightly floured surface. Form into 2 balls and pat each into a 7-inch circle about 1 inch thick. Brush with the remaining 2 teaspoons milk and sprinkle with the remaining 2 teaspoons sugar. Cut each round into 8 wedges, separate and place on the prepared pans.

  • Bake the scones, swapping pans from top to bottom and front to back after 10 minutes, until golden brown, 20 to 25 minutes total.

Tips

Tip: To avoid the risk of a metallic taste, recipes that use more than a few teaspoons of baking powder often call for an aluminum-free version of the leavening agent. It can be found in the baking section of well-stocked markets.

To make ahead: Store airtight for up to 1 day; reheat at 300 degrees F for 10 to 15 minutes.

Equipment: Parchment paper

Nutrition Facts

239 calories; protein 5g 10% DV; carbohydrates 32.7g 11% DV; dietary fiber 2.1g 9% DV; sugars 8.9g; fat 10.3g 16% DV; saturated fat 4g 20% DV; cholesterol 29.7mg 10% DV; vitamin a iu 229.7IU 5% DV; vitamin c 1.1mg 2% DV; folate 49.3mcg 12% DV; calcium 115.3mg 12% DV; iron 3mg 17% DV; magnesium 8.2mg 3% DV; potassium 101mg 3% DV; sodium 236.4mg 10% DV; added sugar 7g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
07/04/2019
I had never made scones before and didn't like the results. It may be me. I used 2% milk which I had on hand and I let the batter sit in the fridge for 2 hours before I baked it. It was a wet batter and I didn't knead it because I had let it sit. Also I substituted the orange zest with 2 TBSP of Grand Marnier liqeur and used blueberries. The flavor is decent it's best compared to a bread than a scone. It lacks the crumb and pastry-like quality that I was hoping for. Where did I fail? Read More
Rating: 5 stars
07/25/2019
EVERYONE LOVED THESE Read More