Peach Scones are quite literally summer wrapped in a flakey buttery tender scone. Super ripe sweet peaches are the star of these treats, topped with a sweet vanilla glaze!
Peaches are one of my favorite fruits of summer, they are so exquisite! Try them in these tried and true recipes, Peach Pie, Brown Sugar Grilled Peaches, and Peaches and Cream Bars!
I love a great buttery soft scone, they are so worth waking up for in the morning! You have to try my other scones, Cranberry Orange and Blueberry! They are all so heavenly. These peach scones are super easy to make and are melt in your mouth delicious! Your whole family is going to love them. Full of sweet tender juicy peaches, they burst with flavor with every bite. The delicate dough will bake up flakey, tender, and moist. The icing is the perfect topping. Slightly flavored with a touch of vanilla, it completes the scone.
The wonderful thing about scones is that they are super forgiving. They are supposed to be rustic looking so don’t fret too much over how they look. You do not want to overwork the dough, it will prematurely melt the butter and leave you with flat hard scones. You’ll notice in the pictures I didn’t peel my peaches, you don’t have to peel them before adding them to the dough. It’s a personal preference, but there are nutrients in the skin. Pair them with some bacon, eggs, and hashbrowns for, breakfast or a Breakfast Casserole for a brunch that is sure to WOW!
Ingredients for Scones
Using super COLD or frozen butter is key to creating a flakey soft scone. The butter will melt leaving pockets of air that form the supreme texture. For all measurements, see the recipe card below.
- All purpose flour: This is the perfect flour to give the scones structure and create soft tender insides.
- Granulated sugar: White sugar will add moisture and sweetness.
- Baking powder: This will help the scones puff up.
- Salt: Salt balances out the sweet.
- Unsalted butter: Keep your butter cold. I like to freeze it the night before and then grate it.
- Heavy cream: Your heavy cream should be cold. You can use half and half.
- Egg: Make sure your egg is a large one and at room temperature.
- Vanilla extract: This will give the vanilla sweetness and flavor that goes with the peaches.
- Fresh peaches: Pit and dice the peaches into small bite sized pieces.
- Sugar crystals: A nice crunchy sugar perfect for topping.
- Powdered sugar: Sift your powdered sugar for easy mixing.
- Heavy cream: This will create a sweet thick nice frosting.
- Vanilla extract: Brings flavor to the icing.
How to Make Peach Scones
Do not be tempted to overwork the dough. It will melt the butter and make the scones flat and tough. Shape quickly and then let it be.
- Preheat: Preheat the oven to 400° and line a baking sheet with parchment paper. Set aside.
- Dry Ingredients: In a large bowl whisk the flour, sugar, baking powder, and salt together.
- Grate Frozen Butter and mix: Use a box grater to grate the cold butter into the dry ingredients. Use your hands to llightly mix the butter into the flour. Add the diced peaches and toss gently.
- Wet ingredients: In a medium bowl, combine the cream, egg and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.
- Place: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one.
- Bake: Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
- Frost: Icing: In a small bowl whisk together the powdered sugar, heavy cream, and vanilla extract. If it seems too thick, add 1 more tablespoon of heavy cream.
Tips For Perfect Peach Scones
Peach Scones are a simple yet flavorful pastry that is great for either breakfast, brunch, or dessert!
- Cold Butter: Using cold butter is one of the key things in making light, flaky scones. I like to put my butter in the freezer the night before and then grate it frozen. This will help the butter stay cold as you toss it with the dry ingredients and then mix everything together with the cold cream.
- Working The Dough: Less is more when it comes to bringing this dough together! I like to stir it together and then press everything into a firm dough with my hands. Work quickly to ensure the butter stays nice and cold and doesn’t begin to melt.
- Alternatives: Instead of typical yellow peaches, give this recipe a try with white peaches, any variety or nectarine, or even plums! Whatever fruit you choose to try it with is sure to impress.
- Extract: Change up the extract for a different flavor combination. Use Almond instead of vanilla in both the dough and icing. It’s amazing.
- Frozen Peaches: You can use frozen peaches, cut them while still frozen and mix into the dough. You do not have to thaw them first.
If you want to peel your peaches before adding them to your scones, I have the easiest way. You just need to blanch them and the peels come right off.
- Boil Water: Bring a large pot of water to a rolling boil.
- Blanch: Place the peaches in the boiling water for about 30 seconds.
- Ice Bath: Using a slotted spoon remove the peaches from the boiling water and place in ice water. Once they are cooled enough to handle you can slip the skins off of the peaches super easily. I often cut the peach in half and the skin will come off in my hands. Pit and dice as needed.
Storing Peach Scones
One of the best things about these peach scones is how well they keep! They can be stored at room temp for up to a week and still maintain their buttery, flaky texture.
On The Counter: Store your scones at room temperature in an airtight container or a large ziplock bag. You can eat them at room temp or heat them in 10-second intervals for a warm treat!
They can be frozen, without the icing for up to a month. Thaw before frosting and warm slightly before enjoying.
Preheat the oven to 400° and line a baking sheet with parchment paper. Set aside.
In a large bowl whisk the flour, sugar, baking powder, and salt together.
Use a box grater to grate the cold butter into the dry ingredients. Use your hands to llightly mix the butter into the flour. Add the diced peaches and toss gently.
In a medium bowl, combine the cream, egg and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.
Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one.
Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
Icing: In a small bowl whisk together the powdered sugar, heavy cream, and vanilla extract. If it seems too thick, add 1 more tablespoon of heavy cream.
You can substitute the yellow peaches for white peaches, white or yellow nectarines or even plums if you’d like.
Calories541kcal (27%)Carbohydrates72g (24%)Protein6g (12%)Fat26g (40%)Saturated Fat16g (80%)Polyunsaturated Fat1gMonounsaturated Fat7gTrans Fat1gCholesterol106mg (35%)Sodium220mg (9%)Potassium265mg (8%)Fiber2g (8%)Sugar39g (43%)Vitamin A966IU (19%)Vitamin C2mg (2%)Calcium91mg (9%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.