Peach Scones Recipe

There’s something irresistible about a warm, freshly baked scone. It’s buttery, crumbly, and just sweet enough to feel indulgent without being over the top. Now imagine that same tender pastry filled with juicy peaches. That’s what makes a peach scones recipe so special, it’s summer comfort food in the form of a handheld treat.

If you’ve never made scones before, don’t worry. This recipe is simple enough for beginners but still has the bakery-style look and taste that makes you feel like a pro. Whether you’re planning a weekend brunch, want a cozy afternoon snack, or simply need a way to use up ripe peaches, these scones will hit the spot.

What makes scones different from biscuits

At first glance, scones and biscuits look pretty similar. Both are buttery, flaky, and rise beautifully in the oven. The difference comes down to texture and flavor.

• Biscuits are usually lighter and fluffier, with layers that peel apart. They’re often savory and meant to be eaten with gravy or as a side.
• Scones are slightly denser, sweeter, and often flavored with fruit, nuts, or spices. They’re perfect with a cup of coffee or tea.

So if biscuits are your go-to for breakfast, think of scones as their sweet cousin, the perfect baked good for brunch tables and tea parties.

Why peaches are perfect for scones

Peaches are juicy, fragrant, and naturally sweet, making them a dream ingredient for scones. When baked, they soften slightly but still hold their shape, giving little bursts of flavor in every bite.

Fun fact: According to the USDA, the average American eats about 4 pounds of peaches each year, making them one of the most loved summer fruits. Not only do they taste incredible, but they’re also packed with vitamins A and C, plus dietary fiber.

Pro Tip: If peaches are out of season, you can use frozen peaches (thawed and drained well) or even canned peaches packed in juice. Just make sure to pat them dry to avoid extra moisture in the dough.

Ingredients you’ll need

Here’s everything you’ll need for this peach scones recipe:

• 2 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter (cubed)
• 1 large egg
• ½ cup heavy cream (plus extra for brushing tops)
• 1 teaspoon vanilla extract
• 1 cup diced fresh peaches (peeled if preferred)
• 2 tablespoons coarse sugar (for sprinkling)

Pro Tip: The colder the butter, the better. Cold butter creates steam pockets as the scones bake, giving you that flaky texture everyone loves.

Step-by-step instructions

Step 1: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This simple step ensures the leavening agents are evenly distributed so your scones rise properly. Whisking also adds a little air into the flour, which helps make the final texture lighter and fluffier.

Pro Tip: Always measure flour by spooning it into the measuring cup and leveling it off with a knife. Scooping directly from the bag compacts the flour, which can make scones heavy.

Step 2: Cut in the butter

Add the cold, cubed butter to the dry mixture. Using a pastry cutter, two knives, or even your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with small, pea-sized bits of butter scattered throughout. These visible bits of butter are what create flaky pockets when the scones bake.

Pro Tip: If your kitchen is warm or your hands heat up quickly, chill the butter in the freezer for 10 minutes before starting. Cold butter is the secret to tender, crumbly scones.

Step 3: Combine the wet ingredients

In a separate bowl, whisk together the egg, heavy cream, and vanilla extract until smooth. Slowly pour this mixture into the bowl with the flour and butter. Gently stir until the dough just begins to come together. It’s okay if there are still some dry bits, the goal is to avoid overmixing, which would make the scones tough instead of tender.

Pro Tip: If the dough looks too dry and doesn’t hold together, add an extra tablespoon of cream. If it feels too sticky, sprinkle a little more flour. The dough should be slightly shaggy but workable.

Step 4: Add the peaches

Carefully fold the diced peaches into the dough. Work gently so the fruit doesn’t get crushed and release too much juice. Distributing them evenly ensures every bite has a burst of peach flavor.

Pro Tip: Pat the diced peaches dry with a paper towel before adding them. This prevents excess moisture from making the dough soggy.

Step 5: Shape the dough

Lightly flour your work surface and turn the dough out onto it. Gently pat and shape it into a round disk about 8 inches across and 1 inch thick. Avoid kneading or pressing too hard, the less you handle the dough, the lighter your scones will be.

With a sharp knife or bench scraper, cut the disk into 8 equal wedges, like slicing a pizza. Place the wedges on a parchment-lined baking sheet, leaving space between them so they can expand as they bake.

Pro Tip: For an extra flaky bakery finish, use the “stack and fold” trick. Pat the dough into a rectangle, fold it in half, pat it out again, then form your disk. This creates subtle layers that make your scones puff higher.

Step 6: Bake

Preheat your oven to 400°F (200°C) and make sure the rack is in the middle position. Before baking, brush the tops of the scones with cream to encourage browning and sprinkle coarse sugar over the top for a beautiful crunch.

Bake the scones for 18–22 minutes, or until they are golden brown on the edges and slightly firm to the touch. You’ll know they’re ready when your kitchen smells like buttery peaches and the tops have a gentle shine.

Let them cool for about 10 minutes before serving. This resting time helps the scones set but keeps the centers soft and tender.

Pro Tip: For bakery-style scones that look picture-perfect, chill the shaped wedges for 15 minutes in the fridge before baking. This keeps the butter cold, which means better rise, sharper edges, and a gorgeous golden crust.

Glaze or no glaze

Traditional scones don’t always have glaze, but adding one can make your peach scones even more indulgent. A simple powdered sugar glaze made with milk and vanilla is perfect if you like extra sweetness.

To make: whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla until smooth. Drizzle over cooled scones.

Variations to try

One of the best things about this peach scones recipe is how versatile it is. Here are some ideas to switch it up:

• Peach almond scones: Add ½ teaspoon almond extract to the dough and sprinkle with sliced almonds before baking.
• Peach ginger scones: Mix in 1 teaspoon ground ginger or fold in 2 tablespoons crystallized ginger pieces.
• Peach and cream cheese scones: Add small cubes of cream cheese for a tangy, creamy surprise in each bite.
• Peach cinnamon scones: Sprinkle cinnamon sugar on top before baking for a spiced twist.

Pro Tip: Pair scones with clotted cream, butter, or peach preserves for the ultimate treat.

Why this recipe works

This peach scones recipe balances tender, buttery dough with juicy peach chunks. The key is keeping the butter cold and handling the dough as little as possible. The high baking temperature ensures the scones puff up while staying golden on the outside.

According to a bakery survey, 78% of people prefer fruit-filled scones over plain ones. Adding peaches makes these not only flavorful but also visually appealing with pops of color.

Pairing ideas for peach scones

These scones are perfect on their own, but if you want to elevate them, here are some pairing ideas:

• Serve warm with iced coffee or a peach iced tea.
• Add them to a brunch spread with eggs, yogurt, and fresh fruit.
• Pair with sparkling wine or champagne for a chic brunch vibe.
• Enjoy as an afternoon snack with English breakfast tea.

Storage and reheating tips

Scones are best enjoyed the day they’re baked, but you can still keep them fresh.

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps for up to 5 days, but may dry slightly.
• Freezer: Freeze baked scones for up to 2 months. Reheat in a 325°F (160°C) oven until warmed through.

Pro Tip: Avoid microwaving scones. It makes them rubbery instead of tender.

Common mistakes to avoid

• Using warm butter: Cold butter is non-negotiable. Warm butter melts into the dough and ruins the texture.
• Overmixing: Stir just until combined. Overworking the dough develops gluten, making scones chewy instead of crumbly.
• Adding too much liquid: The dough should be slightly sticky but manageable. Too much cream makes it dense.
• Skipping the sugar topping: That sprinkle of coarse sugar adds the perfect crunch and bakery finish.

FAQs

Final thoughts

A peach scones recipe is the perfect blend of buttery pastry and juicy fruit, giving you a bakery-worthy treat that’s easy to make at home. These scones are light, crumbly, and full of peachy flavor, making them a must-try for summer brunches or cozy weekend baking. Once you bake a batch, you’ll see why homemade scones beat store-bought every single time. Serve them warm, share them with friends, and don’t be surprised if they disappear within minutes.

Peach Scones Recipe

0

from

0

votes

Course: DessertsCuisine: American, BritishDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

370

kcal

Flaky, buttery peach scones filled with juicy peaches and topped with a sprinkle of sugar. Perfect for breakfast, brunch, or an afternoon treat with coffee or tea.

Ingredients

• For the scones

• 2 ½ cups all-purpose flour

• ½ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup cold unsalted butter (cubed)

• 1 large egg

• ½ cup heavy cream (plus extra for brushing tops)

• 1 teaspoon vanilla extract

• 1 cup diced fresh peaches (peeled if preferred)

• 2 tablespoons coarse sugar (for sprinkling)

• Optional glaze

• 1 cup powdered sugar

• 2 tablespoons milk

• ½ teaspoon vanilla extract

Directions

• Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
• Cut in the butter: Add cold cubed butter. Using a pastry cutter or fingertips, blend until the mixture resembles coarse crumbs with pea-sized bits of butter.
• Combine wet ingredients: In a small bowl, whisk together the egg, heavy cream, and vanilla. Pour into the dry mixture and stir gently until just combined.
• Add the peaches: Fold in diced peaches carefully to avoid crushing them.
• Shape the dough: Turn the dough onto a lightly floured surface and gently pat into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.
• Bake: Transfer wedges to a parchment-lined baking sheet. Brush tops with cream and sprinkle with coarse sugar. Bake at 400°F (200°C) for 18–22 minutes, until golden brown. Cool for 10 minutes before serving.
• Optional glaze: Whisk together powdered sugar, milk, and vanilla, then drizzle over cooled scones.