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.
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.
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.
Shape dough into 8-inch round on a clean, floured surface. Cut into 8 wedges then transfer to a parchment lined baking sheet.
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.
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.
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
- 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
- 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.
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this post August 2017. Updated July 2021.
Process photos by Nikole from The Travel Palate.
Would a food processor work for this to inorporate the butter more evenly?
I think that would work! Let us know if you try it Nellie!
It worked well! I pulsed the flour group and then added frozen butter cut into about 1/4 bits (frozen butter does not break down evenly, but it worked!) and pulsed for about 10 sec. Then followed your directions for the rest. Heavenly!
Yay!! Love hearing this. Thanks for commenting back!
Should you peel the peaches first? Or do you leave the skin on?
I like to peel the peaches first.
Love this recipe! We made 32 mini scones and baked 12 minutes and they were perfect!
See More Comments