Peach scones are soft, flaky and buttery scones filled with pockets of fresh, juicy peaches. Top these soft and tender peach cobbler scones with a sweet and creamy vanilla icing. This peach scone recipe makes the perfect summer breakfast or brunch treat.
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Why Make This Recipe
I absolutely love scones, but not the dried out versions found at the store. My homemade Blueberry Scones, Buttermilk Scones, Lemon Scones, Strawberry Scones, Easy Lemon Blueberry Scones, White Chocolate Raspberry Scones and Chocolate Scones are some of the best scone recipes you’ll find. These buttery and flaky scones with fresh summer peaches are another easy scone recipe I know you will love.
- Layers of flavors and textures. From the tender and flaky scone scented bursting with fresh, juicy peaches to the sweet crunchy sugar topping, these stone fruit scones will delight your senses.
- Easy to make and bake. These peach scones taste bakery worthy, but they’re actually so easy to make. Simply whisk the dry and wet ingredients together, shape into a thick disk, chill, cut and bake.
- Perfect for summer breakfast or brunch These buttery scones with fresh peaches can easily be made in advance, frozen and baked straight from the freezer. They’re the perfect summer baking.
Ingredients and Substitutions
This recipe for sweet and buttery peach cobbler scones requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. If you don’t, take a look at the suggested substitutes.
- Granulated Sugar and Light Brown: Maple sugar would also work well to make these scones refined sugar free.
- All Purpose Flour: Make these scones with blueberries gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off of the weight (300 g) versus cup for cup.
- Baking Powder: This acts as a leavener in this blueberry scone recipe.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Just make sure the butter is very cold or even frozen.
- Egg: This recipe has not been tested without eggs.
- Heavy Cream: For soft and tender scones, heavy cream is a must. Substitute with half and half or buttermilk.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Peaches: If using fresh peaches, make sure the peach is ripe, but still firm. Pat the excess juice from the peaches before mixing into the scone dough. Frozen peaches can be used as well. If using frozen peaches, there is no need to thaw. Make sure to dice the fresh or frozen peaches into small pieces for the best peach scones.
Variation
Peach Drop Scones: Prepare the recipe as written through the mixing step. Dump the scone dough onto a lightly floured surface. Gently gather and knead the scones 2 -3 times. Scoop the dough with a large spoon or cookie scoop. This blueberry scone recipe should yield about 12 drop scones. Drop the scones onto a lined baking sheet or large plate. Freeze as directed in the recipe. Bake at 425 F for 14 - 18 minutes or until the tops are golden brown.
How To Make
Learn how to make peach scones in a few easy steps.
- Whisk in the flour, sugar, light brown sugar, baking powder and salt until well combined. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream, and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough, followed by the diced peaches. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
3. Transfer the peach scone dough onto a lightly floured surface and gently shape the dough into a ball. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like. Bake in the oven at 425 F (218 C) for 14 - 18 minutes. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Whisk the powdered sugar with vanilla extract or vanilla bean paste and heavy cream until smooth and well combined. Drizzle the icing on top of the cooled peach scones and enjoy.
How To Store, Freeze and Thaw
- Store: Store baked peach scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freeze: Place the frozen unbaked peach scone wedges in an airtight container in the freezer for up to 2 months. Bake from frozen in a fully preheated oven. Place the baked, fully cooled and unglazed scones in an airtight container to freeze for up to 2 months. I recommend individually wrap each scone in plastic wrap or wax paper. Do not top with glaze if you plan on freezing the scones.
- Thaw: If you would like to bake the unbaked scones straight from the freezer, simply add about 3 - 5 minutes to the baking time. Baked and frozen scones can be heated straight from the freezer in the microwave. I recommend heating the scones in 20 second increments until they reach your desired temperature.
M’s Expert Tips
- Use very cold butter. It’s perfectly fine to pull the butter directly from the fridge, but if you remember, toss the butter in the freezer an hour before you plan to make the scones.
- Prepare the peaches properly. If using fresh peaches, make sure the peach is ripe, but still firm. Pat the excess juice from the peaches before mixing into the scone dough. Frozen peaches can be used as well. If using frozen peaches, there is no need to thaw. Make sure to dice the fresh or frozen peaches into small pieces for the best peach scones.
- Cold is a scone’s best friend. In order to create those beautiful tender and flaky layers, the scone needs to be cold. Keep the ingredients as cold as you can prior to baking. Pop the scones in the freezer while the oven fully preheats. This usually takes about 20 - 30 minutes.
- Don’t overmix. Just like making a pie crust, try to handle the scone dough as little as possible while forming it into a disk. Some kneading is necessary to get those tall layers, but try to touch the dough as little as possible.
- Chill the peach filled scones. It’s helpful to rest the dough in the freezer to help the butter solidify and the flour to hydrate. Use this time to full preheat the oven (which takes about 30 minutes).
- Give the scones some space. Some recipes call for leaving the scone wedges close together. I find the scones need a bit more room in order to have space to fully rise.
- Top with icing. These scones with peaches are so good on their own, but really shine when topped with a a vanilla glaze. Alternatively, serve the scones with honey butter.
FAQs
Fresh or frozen peaches work well in this peach cobbler scones recipe. If using fresh, make sure to pat the excess juice off of the diced peaches. If using frozen peaches, there is no need to thaw.
Touch the scone dough as little as possible. Gather the dough into a ball and knead just until the dough comes together into an 7 - 8 inch disk that measures about 1 inch thick.
This serves two purposes. One is to allow the glutens in the flour to rest and hydrate. The other is to help the butter fat resolidify before baking, creating beautiful flaky layers.
This is usually the result of overmixing or overworking the dough. Knead the dough with a light hand and only until it just comes together.
Other Peach Breakfast Recipes to Try
If you try this Peach Scones recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Peach Scones Recipe
Equipment
- 1 whisk
- 1 pastry cutter, optional
- 1 baking sheet
- 1 sheet parchment paper
Ingredients
Peach Scones
- 2½ cups (300 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons (10 ml) vanilla extract
- 1 cup finely diced peaches
Vanilla Bean Glaze
- 1½ cups (180 g) powdered sugar
- ½ teaspoon vanilla bean paste
- 2 - 3 tablespoons (30 - 45 ml) heavy cream
Instructions
- Whisk in the flour, sugar, light brown sugar, baking powder and salt until well combined. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.2½ cups (300 g) all purpose flour, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) light brown sugar, 1 tablespoon baking powder, ½ teaspoon ground cinnamon , ½ teaspoon salt, 10 tablespoons (141 g) cold unsalted butter, cubed
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream, and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough, followed by the diced peaches. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.1 large egg, ½ cup (120 ml) cold heavy cream, 2 teaspoons (10 ml) vanilla extract , 1 cup finely diced peaches
- Transfer the peach scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes.
- While the scones chill in the freezer, preheat the oven to 425 F (218 C). Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like.
- Bake in the oven at 425 F (218 C) for 14 - 18 minutes. The scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- To make the glaze, whisk the powdered sugar with vanilla extract or vanilla bean paste and heavy cream until smooth and well combined. Drizzle the icing on top of the cooled peach scones and enjoy.1½ cups (180 g) powdered sugar, ½ teaspoon vanilla bean paste, 2 - 3 tablespoons (30 - 45 ml) heavy cream
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