Peach Scones are sweet, crumbly, buttery, and SO much easier to make from scratch than you may think! Whether you’re planning a tea party or just happen to have a fresh peach on hand, you’re gonna love this classic, summery recipe.
Peach Scones
Peaches are one of my favorite fruits, so you can imagine my excitement when summer rolls around! Before we all make the official switch to pumpkin spice and apples, I plan on making a big batch (or two) of these homemade peach scones. They feature just the right amount of sweet peach flavor in each bite and have the BEST buttery texture. I also like to drizzle some sweet lemon glaze all over them to really seal the deal on that summery flavor. What I really love most about these scones is that they take just half an hour of prep time and feature baking staples that I almost always have on hand!
Craving more peachy goodness? Enjoy the very best Peach Cobbler or some bacon wrapped Grilled Peaches!
Can I use canned peaches?
Sure thing! Just keep in mind that canned peaches are coated in syrup, which will ruin the texture of the scones. If you use canned peaches, be sure to thoroughly and gently pat them dry with paper towels before folding them into the dough.
How to Make Peach Scones
- Prepare. Line a baking sheet with parchment paper and lightly flour your countertop.
- Form the dough. Add flour, butter, baking powder, and salt to a food processor then cover and pulse 15-20 times or until it forms a sandy texture. Pour into a bowl and stir in the buttermilk, sugar, and egg until a shaggy dough forms.
- Add peaches! Fold in the diced peaches. Turn the dough out onto the floured surface.
- Form the scones. Form the dough into a square, cut it into 4 pieces then stack the pieces on top of each other, pressing down a little after each addition to form layers. Shape it into a 1-inch-thick disk that’s around 9 inches in diameter. Cut the circle into 8 equal pieces and place them on the prepared baking sheet.
- Freeze. Freeze for 30 minutes then preheat the oven to 400°F.
- Add sugar. Brush 2 TBSP of the heavy cream on top of the scones and sprinkle with chunky sugar.
- Bake. Bake for 20-25 minutes or until golden.
- Make the glaze. Let them cool. In the meantime, whisk together the remaining heavy cream, powdered sugar, lemon juice, and vanilla. Drizzle the glaze on the scones then let them sit for 15 minutes to let the glaze dry and harden a bit before serving.
Storing Peach Scones
If you manage not to eat all of the fruity scones right away, you can store them in an airtight container in the fridge for up to 3 days. Just make sure they fully cool to room temperature prior to storing so no condensation forms in the container.
Ingredient Notes for Peach Scones
- All Purpose Flour: You’ll want to spoon the flour into the measuring cup. If you dunk the cup straight into the bag, you’ll really pack it in there, which results in way too much flour.
- Butter: It needs to be cold! Your dough will be all wrong if it’s room temp or melted.
- Baking Powder: Always double check the label and make sure it’s not expired prior to using. If it’s old, it won’t be potent enough to work.
- Heavy Cream: Don’t swap this with any other dairy product.
- Lemon Juice: For the very best flavor, I recommend using freshly squeezed lemon juice if possible – not the bottled alternative.
- Powdered Sugar: Always sift your powdered sugar for the best results.
Enjoy!
~Nichole
Peach Scones
Ingredients
- 2 Cups All-purpose flour
- 1 Stick Unsalted butter cold and cut into pieces
- 1 Tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/3 Cup Buttermilk
- 1/4 Cup Granulated sugar
- 1 Egg
- 1 Peach diced
- 1/4 Cup Heavy cream divided
- 1 Cup Powdered sugar sifted
- 1 Tablespoon Lemon juice
- 1/2 teaspoon Vanilla
Instructions
- Line a large baking pan with parchment paper and lightly flour a countertop or other flat surface.
- Add the flour, butter, baking powder, and salt to a food processor then cover and pulse 15-20 times or until it forms a sandy texture and there are no large chunks of butter.
- Pour into a large bowl then stir in the buttermilk, sugar, and egg until a shaggy dough forms.
- Fold in the peaches then turn the dough out onto the floured surface.
- Form the dough into a square, cut it into 4 pieces then stack the pieces on top of each other, pressing down a little after each addition to form layers.
- Shape it into a 1-inch-thick disk that’s around 9 inches in diameter.
- Cut the circle into 8 equal pieces and place them on the prepared baking sheet.
- Freeze for 30 minutes then preheat the oven to 400 degrees Fahrenheit.
- Brush 2 tablespoons of the heavy cream on top of the scones and sprinkle with demerara sugar (chunky sugar) if you’d like.
- Bake for 20-25 minutes or until golden and the top has a nice crust.
- Let them cool and in the meantime, whisk together the remaining heavy cream, powdered sugar, lemon juice, and vanilla in a small bowl.
- Drizzle the glaze on the scones then let them sit for 15 minutes to let the glaze dry and harden a bit before serving.
My husband made these and they were delicious. He said they were easy to make, not too sweet, and the natural peach flavor was so tasty. We would recommend.
Thank you! I’m so happy you enjoyed them 🙂