Nectarine and Oat Scones

Nectarine and Oat Scones

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This morning I woke up thinking about peaches, peach pie, summer, and the box of nectarines I picked up at Trader Joe’s this week. The nectarines were juicy and incredibly delicious, and I couldn’t get them out of my mind this morning. I tried and failed to convince myself that I wanted leftover chocolate peanut butter cake for breakfast. I wanted something more like a fruit pie. I wanted to bake scones, and to eat nectarines.

Nectarine and Oat Scones
Nectarine and Oat Scones

I searched for peach or nectarine scones recipes, and Nectarine and Oat Scones sounded like a reasonable recipe to make. A different recipe sounded good, but it had more butter than I wanted to eat when I’ve got half a cake leftover. Yet another different recipe sounded good but it would make drop scones, but I wanted wedges.

These were pretty good. While the scones baked, the aroma reminded me of those packets of peaches and cream instant oatmeal that I ate when I was a kid. The oats made the scones chewy and hearty. The scones weren’t too soggy where the fruit was. The sugar crystals on top made the scones notably sweet, but not excessively so.

Overall, I was pretty happy with these scones. They were worth the minimal effort spent making them. Next time I would make sure I didn’t include excess liquid, but I think that’s the only thing I would change.

Nectarine and Oat Scones
Servings: 8
Author: Leona Konkel
  • 1 1/4 cup flour (I used 1 cup all-purpose, and 1/4 cup whole wheat)
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup butter
  • 1 cup rolled oats
  • 1/2 cup buttermilk (or, 1/2 tablespoon vinegar + enough milk to equal 1/2 cup)
  • 1 1/2 cup diced nectarines (from 2 1/2 nectarines)
  • 1 tablespoon coarse sugar
  1. Combine a half tablespoon of vinegar with enough milk to equal 1/2 cupor substitute buttermilk. Next, I chopped up 2 1/2 nectarines to yield 1 1/2 cups. 

  2. Mix together my flours, sugar, and leavening. Cut in butter using a pastry cutter. Stir in oats. Stir in the butermilk. Fold in the nectarines. Knead dough together gently. (I had about a tablespoon too much milk in my cup, and I included the juice from the nectarines, which made the dough incredibly wet. I dumped the dough onto a floured baking sheet and attempted to knead it, but I could tell it wasn't going to help make the dough less wet. It's possible that the scone dough is meant to be that wet, since the recipe calls for baking the scones together, without separating the wedges.)

  3. Pat the dough out and cut it into 8 wedges but do not separate them. Sprinkle them with sugar and bake at 425F for 17 minutes, until a toothpick inserted into them comes out clean.

Want more scones? I’ve got lots of recipes.

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