Description
These Peaches & Cream Scones are delightfully tender and packed with juicy peaches. Topped with a sweet vanilla cream glaze, they make the perfect summer breakfast or afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 5 tablespoons cold unsalted butter, cut into ¼-inch cubes
- 1 cup peaches, peeled and diced into ½-inch cubes
- ¾ cup light cream
- Optional Glaze:
- ½ cup confectioner’s sugar
- 2 tablespoons light cream (plus more as needed)
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Add cold butter cubes and cut into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
- Gently fold in diced peaches.
- Pour in light cream and use a rubber spatula to mix just until a soft dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface. Shape into a 5×10-inch rectangle about 1 inch thick. Cut into 6 squares, then cut each square diagonally into 2 triangles (12 total).
- Place scones on prepared baking sheet. Bake for 13–16 minutes, turning the tray halfway through, until golden brown.
- Transfer scones to a cooling rack and let cool for 10 minutes.
- To make the glaze, whisk together confectioner’s sugar, cream, and vanilla extract in a small bowl. Add more cream if needed for a pourable consistency.
- Drizzle glaze over cooled scones. Allow glaze to set before serving.
Notes
- Keep butter cold to ensure flaky layers.
- You can substitute light cream with whole milk or half-and-half.
- Frozen peaches can be used—thaw and drain well before using.
- For variation, try substituting peaches with blueberries or raspberries.
- Best enjoyed fresh, but can be stored in an airtight container for 1–2 days.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 190
- Sugar: 9g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: peach scones, summer scones, peaches and cream, fruit scone recipe, easy scones