International Scone Week- Scones- American Style

I have been eating scones for a long time.

And personally, I like them better UK style.

And Australian style, too, for that matter.

Here in the United States, we have a tendency to add

stuff inside and make them more like a cookie.

We make scokies.  More like a sweet biscuit with

lots of fruit and chocolate inside.

Whereas in the UK, they are like a big fluffy American style,

but slightly sweet biscuits.

Actually- language fails me- it is all English- but we donโ€™t

have the same definitions- like for scones?


So- since I am an American I went with this scone- Peach Cobbler Scones.

They are light and kind of fluffy- sweet and cinnamonโ€yโ€ and filled with peaches.


They went really well with a cup of Darjheeling tea.


And the peaches I used were spectacular.

But I didnโ€™t like them as much as I do UK cream scones with jam and clotted cream.

So- here is the recipe- I got it off of Pinterest.

Peach Cobbler Scones

3 cups AP flour

1/4 c granulated sugar

3 tsp baking powder

1/2 tsp baking soda

2/3 tsp salt

1/2 c cold butter, chapped into small cubes

1/4 c shortening

1 egg, beaten

3/4 c cold buttermilk

1 tsp vanilla

1 peach or two peeled, sliced thin

Cinnamon sugar for sprinkling


Mix all dry ingredients together and cut in butter and shortening

until the butter is pea sized or smaller.

Make a well in the center of flour and pour liquid ingredients into it,

beating egg and milk together and adding flour from the sides of the

well until you have a soft dough.  Clump together with your hand gently

until all the flour is incorporated- do not knead- use more of a folding

technique.  Roll out to a large rectangle,  brush buttermilk or cream on

half of rectangle, sprinkle with cinnamon sugar, place the peaches on

the half lined up next to each other and sprinkle again.  Next fold the

other side over the peachy side and press lightly to seal.  Cut into 8 pieces,

using a spatula put the scones on a parchment paper on a  cookie sheet.

Brush tops with cream and sprinkle once again with cinnamon sugar.

Bake at 400 degrees F for 15-18 minutes

These are good served with peaches and cream(whipped) on top.


21 thoughts on “International Scone Week- Scones- American Style

  1. I do,too. Celia! My only problem is that I get served these extra sweet -extra fussy scones and they never even get that these are not really what scones taste like.
    They are good- they just aren’t cream scones.

  2. Oh my, those scones of yours look absolutely delicious. And I love that you have used your beautiful Stangl pottery in your photographs. That teapot is a treasure. Thank you so much for reminding me of the name Stangl. It was the missing piece in my “In My Kitchen” post for August. I couldn’t read the back of my Stangl plate because the plate hanger I used covered up the manufacturer’s name. I really appreciate your kind comment!

    • Thanks, Marianne-
      I was pretty excited when I saw your plate! You can still find Stangl amidst the clutter of thrift stores, but it is truly a find when you do!

    • Donna- He doesn’t like scones- they aren’t sweet enough for him.
      And he usually isn’t that fond of my homemade breads, either. ๐Ÿ™
      But I also made roast beef for dinner last night, so he was pretty happy about that- meat, potatoes, corn on the cob and pumpkin pie- put those together and Frank is almost content.

      • I know John would love to eat dinner at your home everyday. Again, I say that Frank is a very fortunate man to live with the baking, cooking goddess. I love you Heidi.

    • I think it is good, Anne, as long as you know what you are getting.
      I made cream scones for some friends once and they were so busy telling about the scones they had gotten at some cafe with pecans and chocolate chunks that I
      just quietly loaded my scone with clotted cream and jam, smiling.
      As long as we know that a scone is not always a scone and that in America ii is pronounced to rhyme with bone.
      Thanks for stopping by- I’m so glad you shared you .shared your Scottish scones- I’m definitely more inclined to a girdle cake than one baked in the oven.

  3. Scones are one of those things that are so amusingly different across countries – I’ve never had an American one but can’t wait to try them out one day and experience the differences first hand. And if you’re going to put things in scones, I’d say peaches are a good approach ๐Ÿ™‚

    • Lol, Brydie! They are delicious. And I added fresh peaches and blueberries and a dollop of whipped cream and that even made them better!
      I’ve read a lot of recipes and opinions about the different styles of cooking and the consensus in most places seems to be that Americans make everything too sweet and salty. I would agree with the sweet sometimes, but I LIKE salty so I just think that we all have individual tastes and make what we like.

    • Thanks, Tandy- but I can’t take any credit for it. All of our recipes are like this- very overdone with all the added bits!

  4. Thanks, Judy- we loved them! Although I would add a couple of more peaches to the center layer. I peeled extra peaches to go along on the side, but would have enjoyed a thicker layer of baked peaches.

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