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These Peach Scones are everything you’ve been craving. Buttery, tender, and packed with fresh peaches, they’re an easy and delicious way to brighten up your morning or afternoon. You’ll want to make these again and again!
Before You Start
- Keep the Butter Cold: Cold butter is essential for flaky scones. Cube the butter and place it back in the fridge until you’re ready to incorporate it into the flour.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones.
- Prepare Peaches: Use fresh, ripe peaches. Peel and dice them just before adding to prevent browning.
- Flour Your Surface: Lightly flour your work surface and hands to prevent the dough from sticking when you shape and cut the scones.
- Use Parchment Paper: Line your baking sheet with parchment paper for easy cleanup and to prevent the scones from sticking.
- Brush with Cream: Brushing the tops of the scones with a little heavy cream before baking gives them a beautiful golden brown finish.
- Cool Before Glazing: Allow the scones to cool completely before drizzling the glaze to avoid it melting and running off.
Main Ingredients You’ll Need
- All-Purpose Flour: You can use a gluten-free flour blend if needed.
- Baking Powder: Provides the leavening to make the scones rise and become fluffy.
- Salt: Enhances all the flavors and balances the sweetness so don’t leave it out.
- Unsalted Butter: Cold and cubed, it creates a flaky texture. Use unsalted to control the salt level in the recipe.
- Fresh Peaches: Peeled and diced, they add juicy bursts of flavor. You can use frozen peaches if fresh are not available, just thaw and drain them first.
- Heavy Cream: Adds richness and moisture to the dough. Buttermilk is a great substitute.
- Egg: Helps bind the dough and adds richness.
- Vanilla Extract: Enhances the overall flavor with a subtle sweetness.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Tip: Using parchment paper makes for easy cleanup and prevents sticking.
In a large bowl, whisk together 2 cups of flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Tip: Whisking aerates the flour and ensures even distribution of ingredients.
Add ½ cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.Tip: Keep the butter cold to create a flaky texture in your scones.
Gently fold in 1 cup of diced fresh peaches. Tip: Coat the peaches lightly with flour to prevent them from sinking to the bottom.
In a separate bowl, whisk together ½ cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Tip: Overmixing can make the scones tough, so mix just until combined.
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together. Pat the dough into a round disk about 1 inch thick. Cut the disk into 8 equal wedges. Tip: Lightly flour your hands and surface to prevent sticking.
Place the cut scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops of the scones with a little heavy cream. Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Brushing with cream gives the scones a beautiful golden crust.
Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons of heavy cream, and ½ teaspoon vanilla extract until smooth. If the glaze is too thick, add an additional tablespoon of heavy cream. Drizzle the glaze over the cooled scones. Tip: Let the scones cool completely before glazing to avoid a runny mess.
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches. Just make sure to thaw and drain them well before adding to the dough to avoid excess moisture.
Do I need to peel the peaches before adding them to the scones?
Yes, peeling the peaches helps to create a smoother texture in the scones. The skin can become tough when baked.
How do I peel the peaches?
To peel peaches, blanch them in boiling water for about 30 seconds, then transfer to an ice water bath. The skins should easily slip off after blanching.
Can I make the dough ahead of time?
Yes, you can prepare the dough and shape the scones, then refrigerate them for up to 24 hours before baking. This can help save time when you’re ready to bake.
How do I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
Can I freeze the scones?
Yes, you can freeze the scones. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature and reheat in the oven for best results.
Why is it important to keep the butter cold?
Keeping the butter cold ensures that it melts during baking, creating steam pockets that make the scones flaky. Warm butter can make the dough greasy and dense.
More Delicious Scones/Biscuits Recipes
- Buttermilk Parmesan Biscuits
- Blueberry Biscuits
- Chocolate Chip Scones
- Scones
- Jalapeno Cheddar Biscuits
Peach Scones
Ingredients
Scones:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 1 cup fresh peaches peeled and diced
- ½ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the diced peaches.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together. Pat the dough into a round disk about 1 inch thick. Cut the disk into 8 equal wedges.
- Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops of the scones with a little heavy cream. Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of heavy cream, and vanilla extract until smooth. If the glaze is too thick, add an additional tablespoon of heavy cream. Drizzle the glaze over the cooled scones.
Tips & Notes:
- Keep Butter Cold: Use cold butter to ensure flaky scones.
- Avoid Overmixing: Mix just until the dough comes together to keep the scones tender.
- Use Fresh Peaches: Fresh, ripe peaches provide the best flavor. Peel and dice them just before adding to the dough.
- Cool Before Glazing: Let scones cool completely before drizzling with glaze to prevent it from melting.
