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Peach Scones

Peach scones made with fresh peach chunks for a flaky, buttery crumb and a golden, craggy top. These easy scones bake until lightly crisp, then get a glossy vanilla-peach glaze that seeps into the ridges.
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Prep Time 20 minutes
Cook Time 22 minutes
chilling 15 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Scones
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold, cubed
  • 0.75 cup heavy cream plus extra for brushing
  • 1 egg
  • 1 tsp vanilla extract
  • 1.5 cup fresh peaches peeled and finely diced
Peach Glaze
  • 1 cup powdered sugar
  • 2 tbsp peach nectar or milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and form the dough
  1. Preheat the oven to 400°F and line a baking sheet with parchment, so the scones start baking as soon as they’re ready.
  2. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, and salt in a large bowl until evenly combined.
  3. Cut in cold unsalted butter until the mixture looks like coarse crumbs with a few pea-sized pieces.
  4. Whisk heavy cream, egg, and vanilla extract together, then pour over the flour mixture and stir just until the dough comes together.
  5. Fold in the finely diced fresh peaches gently, keeping the dough from overworking for a tender, flaky texture.
  6. Turn the dough onto a floured surface and pat into a 1-inch thick circle, then cut into 8 wedges.
Chill, bake, and glaze
  1. Refrigerate the wedges for 15 minutes, then brush the tops with heavy cream for a golden finish.
  2. Bake at 400°F for 20-22 minutes until the scones are golden with a set, crumbly top.
  3. Cool slightly, then drizzle with peach glaze so it seeps into the craggy surface.

Notes

For the flakiest crumb, keep the butter cold and mix only until you no longer see dry flour. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm briefly in a 325°F oven. Freeze baked scones for up to 2 months (glaze after thawing for best shine). For a lower-fat option, use half-and-half instead of heavy cream (texture will be slightly softer).