Flaky, tender, and fresh Peach Scones make the perfect small baked treat for brunch. The best recipe to use your fresh peaches this summer.

Looking for more peach recipes? Try my Peach Jam, Peach Crumb Cake, or Peach Pie!

My love for homemade scones started at a young age, and these Peach Scones just may be my favorite variation! They are fast and easy to make, use simple pantry ingredients, and easy to customize with a variety of mix-ins!

How to make Peach Scones:

Dry Ingredients: Stir together flour, sugar, baking powder, baking soda and salt. Grate frozen butter into dry mixture. Use fork or pastry blender to cut in the butter.

Cold butter being cut into flour mixture with a pastry blender.

Wet Ingredients: In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended. Combine with dry mixture and use a rubber spatula to fold the ingredients until it starts to come together in large clumps. 

Wet ingredient poured into dry ingredients in a mixing bowl.

Stir in fresh peaches (or mix in of choice). Gently knead dough by hand (in the mixing bowl) just a few times until it comes together. Try not to handle the dough too much.

Scone dough mixed together and fresh peaches added on top.

Shape dough into 8-inch round on a clean, floured surface. Cut into 8 wedges then transfer to a parchment lined baking sheet. 

Scones dough shaped into a circle and cut into eight triangles.

Bake until golden, about 16 – 18 minutes. Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

Baked scones on a baking tray.

Tips for Perfect Scones:

  • Use FROZEN Butter: COLD Butter is the key to making perfect scones. As the butter cooks it creates air pockets in the dough that make those great big, fluffy, flaky layers that we love in a great scone or biscuit. The inside remains tender and delicious while the outside gets golden crisp.
    • Pro Tip: If you don’t already keep butter in your freezer, just pop one stick in the freezer about 20 minutes before you start. Then when you’re ready to make the scones you can use your grater (a box grater works great) to easily grate the butter into the flour mixture. Grating the butter make the process much simpler. It keeps your butter really cold, and makes the “cutting in” part fast and easy.
  • Don’t Overwork Dough: When the dough is formed, don’t knead it or handle it too much. Just pat and shape it enough to help it come together into a round, flattened disc. Just like with a good pie crust or biscuit recipe, if you over handle the dough then the baked product will be tougher, instead of tender and flaky.

Make Ahead and Freezing Instructions:

To Make Ahead: The scone dough can be made, cut, and shaped a few hours ahead of time (cover well and store in the refrigerator).

To Freeze: Scone dough can be frozen for up to 1 month after being cut and shaped. Place unbaked scones on a baking sheet and place in freezer for 1 hour to flash freeze. Transfer to a freezer safe container or bag. Thaw overnight before baking. To freeze baked scones, wrap each scone tightly in plastic wrap and place in freezer safe bag for up to 1 month.

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Recipe

Prep 15 mins
Cook 16 mins
Total 31 mins
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Video

Ingredients
 
 

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), frozen
  • 1/3 cup peach Greek yogurt (I use this kind)
  • 1/3 cup heavy whipping cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh peaches (about 1 peach), diced

For the Glaze:

  • 1 cup powdered sugar
  • 1-2 Tablespoons milk

Instructions
 

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt. 
  • Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
  • In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended. 
  • Add to the dry mixture and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. 
  • Stir in the diced fresh peaches. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together. Try not to handle the dough too much.
  • Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. 
  • Cut into 8 wedges then transfer to a parchment lined baking sheet. 
  • Bake in preheated oven until golden, about 16 – 18 minutes. 
  • Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

For the glaze:

  • Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed.

Notes

Mix-Ins: Use plain Greek yogurt and mix in cranberries, blueberries, chocolate chips, or whatever else you may like.
Make Ahead Instructions: The scone dough can be made, cut, and shaped a few hours ahead of time (cover well and store in the refrigerator).
Freezing Instructions: Scone dough can be frozen for up to 1 month after being cut and shaped. Place unbaked scones on a baking sheet and place in freezer for 1 hour to flash freeze. Transfer to a freezer safe container or bag. Thaw overnight before baking. To freeze baked scones, wrap each scone tightly in plastic wrap and place in freezer safe bag for up to 1 month.

Nutrition

Calories: 525kcalCarbohydrates: 86gProtein: 8gFat: 16gSaturated Fat: 9gCholesterol: 65mgSodium: 182mgPotassium: 234mgFiber: 1gSugar: 40gVitamin A: 560IUVitamin C: 0.7mgCalcium: 88mgIron: 3mg

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I originally shared this post August 2017. Updated July 2021.

Process photos by Nikole from The Travel Palate.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. I have made the peach scones twice now and they are the best. So moist and tasty. I did add almond extract instead of the vanilla and also added a touch to the icing. By far the best recipe!

  2. 5 stars
    These scones were so moist and delicious! I wouldn’t change a thing about the recipe and will definitely be making them again!

  3. 5 stars
    I made these wonderful scones today & must say they are the best! Didn’t have fresh peaches on hand, so I used canned peaches about 6 slices which I cut up & dried between paper towels. Didn’t grate the butter but sliced and used my stand up mixer to mix. Also added 1/4 tsp. nutmeg. Rolled in balls, brushed them with more cream & sprinkled with sugar. Baked them at 400 for 22 minutes. They are wonderful. My husband couldn’t stop raving about them. These are a keeper in my scone rotation.

    Thank you so much for sharing your wonderful recipes. Enjoy them tons & tons.

  4. I’m not sure how others got these scones to turn out, the greek yogurt (I used the suggested one) made the dough incredibly wet. Mine did not turn out.

  5. The best recipe I’ve ever used! Moist and flavorful. I used 1 cup peaches, love my fresh fruit. I didn’t have cream, so I used yogurt instead. I used vanilla yogurt non fat and omitted the vanilla. Also used yogurt instead of cream to make glaze! Worked beautifully! Whole family loved them. Thank you for sharing this recipe! According to my daughter, “mom, you will be making this again!”😂😊

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