Nectarine Scones

Nectarine Scones

2 Reviews
From: EatingWell Magazine, July/August 2019

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.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups all-purpose flour
  • 2 cups white whole-wheat flour
  • ½ cup sugar plus 2 teaspoons, divided
  • 1½ tablespoons aluminum-free baking powder (see Tip)
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 large egg
  • 1¼ cups sour cream
  • 1 cup whole milk plus 2 teaspoons, divided
  • 4 tablespoons butter, melted
  • ¼ cup canola oil
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1¼ cups diced ripe nectarine (1 medium)


  • Prep

  • Ready In

  1. Position racks in middle and upper thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper.
  2. Whisk all-purpose and whole-wheat flours, ½ cup sugar, baking powder, salt and baking soda in a large bowl.
  3. 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.
  4. 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.
  5. Bake the scones, swapping pans from top to bottom and front to back after 10 minutes, until golden brown, 20 to 25 minutes total.
  • 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°F for 10 to 15 minutes.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 scone
  • Per serving: 239 calories; 10 g fat(4 g sat); 2 g fiber; 33 g carbohydrates; 5 g protein; 49 mcg folate; 30 mg cholesterol; 9 g sugars; 7 g added sugars; 230 IU vitamin A; 1 mg vitamin C; 115 mg calcium; 3 mg iron; 236 mg sodium; 101 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 fat, 1½ starch, ½ other carbohydrate

Reviews 2

July 25, 2019
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By: Sophie Johnson
July 04, 2019
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By: Catherine Singelsether
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?
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