These buttery peach scones are a delightful blend of flaky pastry and sweet, juicy fruit that brightens any morning. Ready in just 31 minutes, they strike the perfect balance between an indulgent breakfast treat and a cozy afternoon snack. The golden-brown exterior gives way to a tender, peachy interior that pairs beautifully with your favorite cup of tea or coffee. Best of all, these homemade beauties pack all the comfort of a neighborhood bakery right into your kitchen.
Fresh Peach Scones – Ingredients
- All-purpose flour (2 cups): Make sure to measure precisely for the perfect texture
- Granulated sugar (1/3 cup): Adds just the right sweetness
- Baking powder (2 tsp) & baking soda (1/4 tsp): Essential leavening agents for fluffy scones
- Frozen butter (1/2 cup): Keep it frozen until use for flakier results
- Peach Greek yogurt (1/3 cup): Adds moisture and subtle peach flavor
- Heavy whipping cream (1/3 cup): Creates rich, tender texture
- Fresh peaches (1/2 cup): Dice them small for even distribution
- Additional basics: 1 egg, vanilla extract, salt
Step-by-Step Instructions
- Prep Work: Preheat to 400°F and line baking sheet with parchment paper
- Mix Dry Ingredients: Combine flour, sugar, leavening agents, and salt
- Add Butter: Grate frozen butter into dry mixture and blend until crumbly
- Wet Mixture: Whisk yogurt, cream, egg, and vanilla until smooth
- Combine: Fold wet into dry ingredients, then add peaches gently
- Shape: Form into 8-inch round on floured surface, cut into 8 wedges
- Bake: 16-18 minutes until golden brown
- Glaze: Mix powdered sugar with milk, drizzle over cooled scones
Baking Tips for Perfect Scones
The magic of these peach scones lies in keeping everything super cold! Pop your butter in the freezer – it’s much easier to grate when frozen and creates those lovely flaky layers. Handle the dough as little as possible with warm hands – this keeps the butter from melting too early. If your kitchen is warm, chill the shaped scones for 15 minutes before baking.
Mix It Up: Easy Variations
Love these scones but want to try something new? Switch the peach yogurt for vanilla or plain Greek yogurt and add different fruits! Try fresh berries, diced apples, or even dried fruit. Not a fruit fan? Dark chocolate chips work beautifully too. Just keep the total amount of add-ins to about 1/2 cup to maintain the perfect texture.
Serving Ideas
These peachy treats are best enjoyed warm from the oven with a cup of coffee or tea. Want to make them extra special? Serve them with a dollop of whipped cream and fresh peach slices on top. They’re perfect for breakfast or brunch, and fancy enough for afternoon tea with friends!
Storage Tips
Fresh scones are amazing, but they don’t stay fresh for long. Store them in an airtight container at room temperature for 1-2 days. Want to keep them longer? Pop them in the freezer before adding the glaze – they’ll stay good for up to 2 months! When you’re ready to eat, warm them slightly in the oven and add fresh glaze.
Peach Scones
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Grater
- Wire rack
Ingredients
For the Scones
- 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
- 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.
- For the glaze: Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed.
