Go Back
–+ servings

Peach Scones Recipe

Megan
Sweet, juicy peaches and buttery scones come together in these soft, tender and flaky peach scones. Perfect for breakfast, brunch, or an afternoon treat, they’re easy to make and taste just like something from a bakery.
No ratings yet
print it pin it
Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 4 minutes
Course Breakfast, brunch, Snack
Cuisine American
Servings 8 scones

Equipment

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

Notes

Store: Store baked peach scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. 
Keyword Peach Scones, Peach Scones Recipe
did you make this recipe?tag @olivesnthyme on Instagram