Peach Scones- fluffy, buttery scones dotted with fresh peaches and finished with a sweet honey vanilla glaze. These homemade scones are going to become your new favorite breakfast treat.
Millions of peaches, peaches for me! I feel like we have millions of peaches, thanks to our trees. We’ve picked SO many peaches. I have been eating at least one every day, sometimes two. I made a batch of peach salsa, peach butter, baked peach oatmeal, but that still didn’t make a dent in our peach supply.
To use up a few more peaches, I baked up a batch of Peach Scones. I really, really love a good scone! If you’ve tried my strawberry, blueberry, or raspberry scones you know my scones are perfection and these peach scones are right up there with the rest.
I love making these scones when peaches are in season. You can’t beat a ripe, juicy peach, especially when you add them to buttery scone dough. Yum, a delightful summer treat!
The scones are sweet, tender, soft, and the honey vanilla glaze is the perfect finishing touch.
How to Make Peach Scones
It might seem like a fancy thing to bake, but scones are actually pretty easy! Here are a few tips to help you make perfect scones every time!
- Make sure you use COLD butter to make scones. I leave my butter in the fridge right until it’s time to use it. You can also put the butter in the freezer for a bit if your butter is too warm.
- Using your hands or a pastry blender, work quickly to cut the cold butter into the dry ingredients. Go as fast as you can–you don’t want the butter to start melting! Mix until you’ve got a coarse meal. A few larger lumps of butter are just fine!
- In a separate small bowl whisk 1 cup of heavy cream and the vanilla, then pour it over the flour/butter mixture. Stir it with a spatula, but only until a dough begins to form.
- Gently fold in the peaches. They will be juicy so don’t over mix or the dough will get soggy.
- Sprinkle a bit of flour onto a clean counter top and move the dough there. Knead it by hand until it forms a ball, but no longer! Just like with the mixing, we don’t want to overwork the dough.
- Pat the ball of dough into a circle about 1-inch tall. Use a sharp knife to cut it into 8 triangles, just like you’d cut a pizza!
- Put the scones on the prepared baking sheet and put them in the freezer for 15 to 20 minutes so the butter can get cold before baking. This will prevent the scones from spreading while baking.
- Brush the scones them with a bit of heavy cream.
- Bake in your preheated 400 degree F oven for 18-23 minutes or until the scones are golden brown.
- They’ll look a little bit golden brown on the bottoms and edges. Leave them on the baking sheet to cool for 5 minutes before scooting them over to a wire cooling rack.
- The finishing touch? A delicious honey vanilla glaze! While the scones cool, whisk confectioner’s sugar, honey, vanilla, and milk until it’s smooth, then drizzle it over the cooled scones. It’s heaven on a plate!
What to Serve with Peach Scones
Breakfast is about to get INCREDIBLE. Try one of these delicious breakfast recipes to go with your warm, fresh scones!
- Bacon, Potato, and Egg Casserole
- Favorite Fruit Salad
- Baked Eggs with Spinach
- Strawberry Banana Smoothie
- Roasted Breakfast Potatoes
How to Store
These scones are best the day they are made, but you can keep them in an airtight container for up to 2 days on the counter. If you live in a humid climate, you can loosely cover them so they don’t get too moist in the container.
You can also freeze scones. You can freeze the scone dough, after they have been cut into triangles. Store in a freezer container or freezer bag for up to 2 months. You can also freeze baked scones. Let the scones cool completely and freeze in a freezer container or freezer bag for up to 2 months.
These scones make the perfect afternoon snack. Sit down and enjoy a special sweet treat. Serve with tea, grab a good book, or just ponder the good things in life. These peach scones are guaranteed to make any day a little more “peachy.” ENJOY!
More Scone Recipes
- Chocolate Chip Scones
- Blueberry Scones
- Raspberry Almond Scones
- Lemon Cream Cheese Scones
- Strawberry Scones
Peach Scones with Honey Vanilla Glaze
For the scones:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, into ¼-inch cubes
- 1 cup heavy cream, plus 1 tablespoon for brushing the scones
- ½ teaspoon pure vanilla extract
- 1 cup diced fresh peeled peaches
For the honey vanilla glaze:
- 1 cup confectioners’ sugar
- 1 tablespoon honey
- ½ teaspoon pure vanilla extract
- 2 tablespoons milk
- Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the peaches.
- Transfer dough to a floured countertop and gently knead dough by hand just until it forms a ball. Don’t overwork the dough. Form scones by patting the dough into a 1-inch thick circle. Use a sharp knife to cut the scones into 8 triangles.
- Place scones on prepared baking sheet and place them in the freezer for 15 to 20 minutes. Meanwhile, preheat the oven to 400 degrees F.
- Remove the scones from the freezer. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- While the scones are cooling, make the honey vanilla glaze. In a small bowl, whisk the confectioners’ sugar, honey, vanilla, and milk together until smooth.
- Drizzle the glaze over the cooled scones. Serve.
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Photos by Molly, Yes to Yolks.
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