Peach Scones
These Peach Scones bake up buttery and tender, with soft pockets of juicy peach in every bite. A quick vanilla glaze on top makes them feel like a bakery treat, even though they come together in one bowl. Ready in under an hour, they're the perfect way to enjoy fresh summer peaches.
Equipment
- Box grater for grating frozen butter
- Pastry blender (optional) if preferred over grating
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Bench scraper for cutting dough into wedges
- Wire cooling rack
- Measuring cups and spoons
Ingredients
- 2 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter very cold, grated
- 1 cup fresh peaches peeled and diced small
- 1/2 cup buttermilk cold, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Turbinado sugar for topping
For the Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract for the glaze
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Place butter in freezer for 10-15 minutes if not already very cold.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt for about 30 seconds until well combined.
- Grate frozen butter directly into flour mixture using a box grater. Toss with a fork or fingertips until butter is coated and mixture looks sandy with a few pea-sized pieces remaining. Work quickly to keep butter cold.
- Add diced peaches to the flour mixture and gently toss until evenly coated to prevent them from sinking.
- In a small bowl, whisk together cold buttermilk, egg, and vanilla extract until fully combined.
- Pour wet mixture into dry ingredients and stir with a fork or spatula just until a shaggy dough forms with no dry flour remaining. Do not overmix.
- Turn dough onto a lightly floured surface and gently pat into an 8-inch circle about 1 inch thick. Cut into 8 even wedges using a bench scraper or sharp knife.
- Transfer wedges to prepared baking sheet, spacing 2 inches apart. Freeze for 10-15 minutes. Brush tops with extra buttermilk and sprinkle generously with turbinado sugar. Bake 16-20 minutes until golden brown. Cool on pan 5 minutes, then transfer to wire rack.
- While scones cool, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk by the teaspoon if needed. Drizzle over cooled scones and let set for a few minutes before serving.
Notes
- Use ripe but firm peaches - very soft peaches release too much juice into the dough.
- Freeze the butter ahead of time so it grates cleanly and stays cold longer.
- Do not skip the short freezer chill before baking - it helps scones keep their shape and rise tall.
- Pat the dough gently rather than rolling it with a rolling pin for better texture.
- Bake on the middle oven rack for the most even color and browning.
- Store cooled, glazed scones in an airtight container at room temperature for up to 2 days.
- Freeze baked, unglazed scones in a freezer-safe bag for up to 3 months.
- Freeze unbaked, cut dough wedges on a tray, then transfer to a bag. Bake straight from frozen, adding a few extra minutes.
- To make a buttermilk substitute, stir 1 1/2 teaspoons lemon juice or vinegar into 1/2 cup milk and let sit for 5 minutes.
- Reheat scones in a 300°F oven for 8-10 minutes to refresh texture and warmth.
Nutrition
Serving: 1sconeCalories: 320kcalCarbohydrates: 46gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 230mgPotassium: 120mgFiber: 1gSugar: 19gVitamin A: 8IUVitamin C: 6mgCalcium: 10mgIron: 8mg
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