These peach scones, filled with fresh peaches and topped with vanilla glaze, are tender and flaky and make the perfect sweet treat with your morning coffee!
One of my all-time favourite treats to enjoy with my morning cup of coffee. And yes – I do enjoy having dessert for breakfast.
Any time pastry can be eaten for dessert, I am a-ok with it.
These peach scones are perfect for summer. Filled with fresh, sweet peaches, and topped with a sweet vanilla glaze, these tender, flaky scones mix up quickly and easily and taste amazing.
I’m pretty sure I’ll be making these all summer long!
Should peaches be peeled for scones?
I always peel peaches when I’m baking with them. I find that peach peel has an unpleasant texture in baked goods like these peach scones with a crumb topping.
How do you peel peaches?
If your peaches are still a bit hard, you can peel them with a vegetable peeler, although I don’t find this to be the easiest method. Peach peel tends to get stuck in the vegetable peeler and sometimes even an unripe peach will be too soft for this to be easy.
The easiest way to peel a peach is to cut an “X” in the bottom of the peach and place the peach in boiling water for about 30 seconds. If your peach is unripe you may need to leave it for 60 seconds. Remove the peach from the boiling water with a slotted spoon and place it in a bowl of ice water. After it cools enough to handle (about 5 minutes), you should be able to peel the softened skin off easily.
Should scones be crumbly?
The dough for scones should be crumbly after you mix it. When you make scones, you add just enough liquid to hold the dough together.
Don’t be concerned when you stir in the liquid and it still just looks like a crumbly, floury mess in your bowl. That’s how it should look. If you add more liquid to make it come together by stirring then your scones will be tough.
The trick to perfect scones is to let the mixture be crumbly. Stir it just until it starts to clump together a bit and most of the flour looks moistened. Then use your hands to knead it just a little bit in the bowl and bring most of the dough together, but try not to over-work it. Then dump everything onto a baking sheet and press it all together into a flat disc.
It won’t matter that there are still floury bits that don’t look mixed in. It works when you bake it, I promise!
Can you freeze scones?
Yes! I freeze scones all the time. They freeze beautifully. Let them cool completely after baking, and if you are adding a glaze let it harden completely. Then store them in a ziplock bag or an airtight container with wax paper in between the layers to keep them from sticking together. Freeze for up to 3 months.
How to make Peach Scones:
- If you don’t want to grate your butter, you can use a pastry cutter or two knives to cut the butter into the flour mixture instead. This works just as well, I just find that grating the butter is faster and easier, and it helps keep the butter cold which is important when making scones.
- Make sure to put the scones in the freezer for 15-20 minutes before baking them. Making sure all the ingredients are cold before baking helps the scones to rise better and they end up being flakier then they are if the dough is too warm.
- When you cut the scones into wedges, make sure to use a sharp knife and press straight down. If you twist or saw through the dough it will seal the edges and the scones won’t rise as well.
Here are some more great scone recipes for you:
For the scones:
- 3/4 cup cold, unsalted butter
- 2 large eggs
- 3/4 cup heavy cream (35% whipping cream)
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 1/2 cup brown sugar, lightly packed
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups peeled, chopped peaches (about 2 large)
For the glaze:
- 1 1/4 cups powdered sugar
- 1/4 teaspoon vanilla
- 2-3 tablespoons milk
- Line a baking sheet with parchment paper, or a non-stick silicone mat and set aside.
- Grate the butter and place it in the freezer so it is very cold when you add it to the scones.
- In a small bowl, whisk together the eggs, cream, and vanilla until well combined. Set aside.
- In a large bowl, combine the flour, brown sugar, baking powder, and salt. Add the frozen, grated butter, and toss until the butter is coated in the flour mixture.
- Stir in the chopped peaches.
- Add the egg mixture to the dry ingredients and stir until it just starts to come together.
- Knead the dough lightly in the bowl to bring everything together into a ball, but try not to over-work the dough.
- Transfer the dough to the prepared baking sheet and form it into a large, 8 inch circle.
- Place the dough in the freezer to chill for 20 minutes, and preheat the oven to 425 degrees F.
- Take the dough from the freezer and cut the circle into 8 wedges with a sharp knife.
- Spread the pieces out a bit if you like. If you prefer the edges of your scones to stay soft, you can leave them together. Spreading them out gives you crisper edges.
- Bake the scones for 16-18 minutes, or until they are golden brown.
- Move them to a wire rack to cool.
- Whisk together the powdered sugar, vanilla, and milk. Drizzle the cooled scones with the glaze.
- Allow the glaze to set.
- Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.
If you would like to make smaller scones, you can shape the dough into 2 six inch circles and cut each into 6-8 wedges instead of just one large circle. Bake for 14-16 minutes instead if you are doing this.
Source: Adapted from these Vanilla Scones.
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Serving Size:1 large scone
Amount Per Serving: Calories: 548 Total Fat: 27g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 118mg Sodium: 440mg Carbohydrates: 69g Fiber: 2g Sugar: 31g Protein: 8g