Peach Scones
Tender buttery Peach Scones with fresh diced peaches folded through every bite and a vanilla glaze drizzled over the top. Ready in just over 30 minutes. The cold butter technique is what gives them that perfect flaky crumb.
Servings: 8
Calories: 379kcal
Ingredients
- 2 cups all purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ½ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh peaches diced (about 2 medium peaches)
For Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
- Add ½ cup cold, cubed unsalted butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture looks like coarse crumbs with some small pea sized pieces.
- Fold in 1 cup of diced peaches and toss them gently through the flour mixture until evenly coated and distributed.
- In a small bowl, whisk together ½ cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Pour the wet mixture into the dry ingredients and gently stir until just combined. If the dough feels too wet add flour a tablespoon at a time. If it feels too dry add cream a teaspoon at a time. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently shape it into a round about 1 inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet, spacing them slightly apart.
- Bake for 16 to 18 minutes, until the tops are lightly golden.
Make the glaze
- In a small bowl, add 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Whisk until smooth and pourable. If the glaze is too thick, add a little more milk, about 1 teaspoon at a time, until you reach a drizzling consistency.
- Once the scones have cooled slightly, drizzle the glaze over the tops. Let the glaze set for a few minutes before serving.
Notes
- Cold butter is everything: If your kitchen is warm, cube the butter and put it back in the freezer for 10 to 15 minutes before starting. Cold butter is non negotiable for tender flaky scones. Warm butter gives you dense disappointing ones.
- Pea sized butter pieces: When you finish working the butter into the flour you should still see some small pea sized pieces. Those are what create the flaky texture in the oven. Don't keep going until it looks like fine sand.
- Peaches go in with the dry ingredients first: Toss the diced peaches through the flour mixture before adding the wet ingredients. This coats them and helps them distribute evenly throughout the dough.
- Dough too wet: Peaches release juice as the dough comes together. If it feels too sticky to handle add flour a tablespoon at a time until it comes together.
- Dough too dry: Add more heavy cream a teaspoon at a time until the dough holds together when pressed.
- Do not overmix: Stir until the dough just comes together and stop. Shaggy is correct. Overmixing develops gluten and makes the scones tough.
- Fresh peaches only: I don't recommend canned or frozen here. Fresh ripe but firm peaches give you the best flavor and texture. Right now Costco has incredible peaches if you have one nearby.
- Shape gently: Press the dough into shape rather than kneading or rolling it. Scone dough does not like to be handled.
- Glaze while warm not hot: A warm scone takes the glaze beautifully into a thin shell. A hot scone makes it run right off.
- Make ahead: Shape and cut the wedges, freeze solid on the baking sheet, then transfer to a freezer bag. Bake from frozen at 400°F adding 5 to 7 minutes to the bake time.
- Storage: Best the day they are made. Store in an airtight container at room temperature for up to 2 days. Warm in a 325°F oven for 10 minutes to refresh them.
- Baking powder: Make sure it is fresh. Old baking powder gives you flat dense scones and you won't know until they come out of the oven.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 166mg | Potassium: 241mg | Fiber: 1g | Sugar: 25g | Vitamin A: 674IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg
