Peach Scones
This easy peach scones recipe uses fresh peaches, cold butter, and a quick vanilla glaze for bakery-style results at home. The scones bake up golden, flaky, and full of real fruit flavor. Perfect for a weekend breakfast or brunch spread.
Servings: 8
Calories: 320kcal
Equipment
- A large and small mixing bowl
- sharp knife
- large baking sheet
Ingredients
- For the Scones
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 8 Tablespoons 1 stick cold unsalted butter, cut into ¼-inch cubes
- 1 cup heavy cream plus 1 tablespoon for brushing the scones
- ½ teaspoon pure vanilla extract
- 1 peach diced
- For the Glaze
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
- 2 Tablespoons heavy cream
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter and use your hands to quickly incorporate the butter into the flour mixture. The mixture will resemble coarse sand with large bumps.
- Add the heavy cream and vanilla. Use a spatula to mix the ingredients until the dough begins to form. Fold in the peaches.
- Transfer the dough to a floured work surface and gently knead the dough into a ball.
- Pat or roll the dough into a 1-inch thick circle. Use a sharp knife to cut into 8 triangles.
- Place the scones on the prepared sheet pan and refrigerate them for 20 minutes.
- Preheat the oven to 400°F. Take the scones out of the refrigerator and brush them lightly with heavy cream.
- Bake for 20–25 minutes, or until scones are golden brown around the edges. Let the scones cool completely.
- In a small bowl, whisk together powdered sugar, vanilla, and cream until smooth.
- Drizzle the glaze over the scones. Serve and enjoy!
Notes
- Keep the butter cut up in a bowl in the refrigerator until you’re ready to use it. You need the butter to be as cold as possible during the entire process. This is the foundation for flaky scones.
- Work the butter into the flour with your fingertips or a pastry cutter.
- Gently fold the peaches in at the end. A few folds are all you need.
- The dough will be shaggy when it first comes together; this is the correct method. Once you knead the dough a few times, it will all come together.
Refrigerate the scones for 20 minutes before baking to re-chill the butter. This will help the scones hold their shape in the oven. - If your peach is very juicy, pat the pieces dry before adding to the dough.
Nutrition
Calories: 320kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 317mg | Potassium: 90mg | Fiber: 1g | Sugar: 24g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg