Peach Snickerdoodle Scones
Serves: 8
For the Scones
  • 1 C white whole wheat flour
  • 1 C all-purpose flour
  • ⅓ C sugar
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp cream of tartar
  • ½ C unsalted butter, cold and cut into pieces
  • ⅓ C milk
  • 1 egg
  • ½ C ripe peaches, chopped
For the Cinnamon Sugar Topping
  • 2 tbsp sugar
  • ¼ tsp cinnamon
For the Drizzle
  • ½ C confectioner's sugar
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2-4 tsp milk
  1. Preheat oven to 350. Line a baking sheet with a baking mat or parchment paper.
  2. In a large bowl, whisk together flours, sugar, cinnamon, baking powder, baking soda, nutmeg, salt and cream of tartar.
  3. Cut in butter with a pastry blender or knives until mixture resembles coarse crumbs.
  4. Add milk and egg to dry mixture and stir until just combined. Stir in chopped peaches.
  5. Turn dough out until a well-floured surface. Knead 5-6 times until dough comes together.
  6. Shape into an 8 inch circle. Stir together sugar and cinnamon. Sprinkle over the top. Cut dough into 8 pieces and place on prepared baking sheet.
  7. Bake for 15-18 minutes or until golden brown. Transfer to a wire rack to cool.
  8. Stir together ingredients for glaze, adding milk until desired consistency is reached. Drizzle over the top of cooled scones. Allow glaze to harden and serve. Best eaten same day. Store leftovers in the refrigerator.
Recipe by A Kitchen Addiction at