Glazed Peach Scones are a tasty snack or breakfast treat! Filled with fresh peaches and glazed with a sweet peach icing, they are delicious!
Recently I went peach-picking at a local farm (a summer tradition of mine) and brought home 2 huge boxes of juicy, delicious fresh peaches.
We enjoyed eating quite a few of those sweet peaches and then I got busy in my kitchen using the rest of them for several different things so we could enjoy them later in the year!
I canned jars of peach jam and canned sliced peaches and then I made (and froze) a yummy peach cobbler to serve when our son and daughter in law come for a visit from their home in Portugal later this summer.
The last thing I used the remaining peaches for was to make these delicious, glazed peach scones. Today I am sharing the recipe with you (after making several changes to a basic peach scone recipe found online). Here’s how to make glazed peach scones, step-by-step!
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Prepare The Dough
Before starting, preheat your oven to 400°F. and line a baking sheet with parchment paper. Set them aside while you make the scones.
Combine all-purpose flour, sugar, baking powder, salt and ground cinnamon in a large bowl. Add very cold butter that has been cut into small chunks.
Use a pastry blender to cut the butter into the dry ingredients until it becomes the size of peas. The mixture will be crumbly.
NOTE: If you have a food processor, you can use it for this step, if desired. Pulse the butter and dry ingredients several times until the butter is the size of peas.
Peel and chop fresh peaches into small pieces. Place the peaches onto paper towels and try to blot them gently, but well to remove excess juice.
The number of peaches you will need for the scone dough is 1 cup of chopped peaches, so it will depend on the size peaches you use (usually 1-2).
NOTE: You will also use one half of a small peach for the finishing glaze on the baked scones later on, so plan accordingly.
After blotting the peaches, add them to the dry ingredients and gently stir until combined (as shown below).
In a separate bowl, mix together sour cream, one egg and vanilla extract. Once they’re combined, add this to the dough mixture and gently stir until it is combined (don’t overmix!).
The dough will be fairly “moist and tacky” in texture due to the peaches and liquid mixture added to the mixture.
Shape The Dough
Transfer the “moist and tacky” dough onto a floured work surface (shown below in the first photo). Sprinkle additional flour over the dough, as needed to remove the stickiness of the dough.
Knead the dough gently (5-6 times) with your floured hands, sprinkling it with additional flour as needed to bring the dough together.
Using your hands, shape the dough into a circle about 8″ wide and about 1″ high (shown below in the second photo).
Prepare The Scones For Baking
You will find that the dough is fairly moist (from the peaches), so carefully cut the dough into 8 equal-sized wedges with a knife. Re-shape them as needed (due to the moist dough).
Place them on a parchment paper lined baking sheet in a circle, leaving ¾”-1″ inch between each wedge. While the scones bake, they will expand, rise and bake together, so the little space in between disappears.
Bake The Scones
Place the scones in a preheated 400°F. oven and let them bake for 18-20 minutes (check them at about 18 minutes). When done, the scones should be cooked through and golden brown on top.
A toothpick inserted into a scone should come out free of batter. The scones will have slightly baked together (shown below).
Let the scones cool on the parchment paper, then carefully separate them using a knife to cut the wedges apart.
Transfer the scones to a wire rack to cool. Place the piece of parchment paper UNDERNEATH the rack to catch any drips while glazing the scones later.
Make Peach Icing While The Scones Cool
While the scones cool, make up the peach icing. It’s super simple to do this and takes only a couple minutes at most.
In a small bowl place powdered sugar, vanilla and a very crushed half of a small peach. Mash the peach up very well using the flat side of a meat mallet or a fork (shown below)! Stir well to combine.
The juice from the mashed peach will help to turn the powdered sugar mixture into a more liquid form. The glaze should be not too thin OR thick, but “paintable” so it can be easily brushed onto the cooled scones.
If you feel the icing is too thin, add a tiny bit more of powdered sugar or if you think it is too thick, add a drop or two of water and stir again.
Glaze The Scones
Once the baked scones have cooled to room temperature, it’s time to glaze them! DO NOT glaze them while the scones are hot or the glaze will run all over the place!
Use a pastry brush to brush the peach icing over the top of each scone, lightly covering the surface as much as possible (for best flavor!).
Brush the icing (glaze) over all the scones, then if you have any icing left over, go back and brush it over any parts missed on the first go-around.
Let the scones rest for a bit after they have been glazed. This allows time for the peach glaze to “firm up” on top of the scones.
Once the icing has hardened slightly, these yummy, glazed peach scones are ready to be eaten and enjoyed and I’m confident you’ll love them.
The finished scones are not dry and crumbly but are soft, filled with pieces of peaches, and they have an overall great peach flavor!
I hope you have the opportunity to make these absolutely delicious, glazed peach scones for yourself and for those you love. My hope is that you enjoy them as much as I do!
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More SCONE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of amazing scone recipes to choose from, including:
- Banana Nut Scones
- Chocolate Chip Orange Scones
- Cranberry Pistachio Scones
- Lemon Cream Scones
- Cinnamon Chip Scones
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Recipe adapted from Savannah Pierce at: Peach Scones – ivoryapron
↓↓ PRINTABLE RECIPE BELOW ↓↓
Glazed Peach Scones are a tasty snack or breakfast treat! Filled with fresh peaches and glazed with a sweet peach icing, they are delicious!
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup COLD butter = 1 stick/8 TBSP., cut in small chunks
- 1 cup peaches peeled, cut in small pieces
- ½ cup light sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ small peach MASHED
Preheat oven to 400°F. and line a baking sheet with parchment paper. Set aside.
Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Add very cold small butter chunks. Use pastry blender to cut in butter until it's reduced to the size of peas. NOTE: Use a food processor if desired. Pulse butter and dry ingredients several times until butter is size of peas.
Peel/chop fresh peaches into small pieces. Place on paper towels; blot gently to remove excess juice. Add peaches to dry ingredients; gently stir until combined.
In separate bowl, whisk sour cream, one egg and vanilla extract well. Once combined, add this to the peach mixture; gently stir until combined (don't overmix). Dough will be fairly "moist and tacky" in texture.
Transfer dough onto a floured work surface. Sprinkle additional flour onto dough, as needed, to remove the stickiness. Knead dough gently (5-6 times) with floured hands, adding additional flour as needed to bring dough together. Shape dough into a circle about 8" wide.
Carefully cut dough into 8 wedges with a knife. Reshape as needed (due to the moist dough). Place them on parchment lined baking sheet in a circle, leaving ¾"-1" inch between each wedge. While scones bake, they expand, rise and bake together, so the little space in between disappears.
Bake at 400°F. for 18-20 minutes (check them at 18 minutes). When done, scones should be cooked through/golden brown on top. A toothpick inserted into a scone should come out free of batter. Let scones cool a few minutes, then separate them with a knife. Transfer scones to a wire rack to cool completely. Place parchment paper UNDERNEATH rack to catch drips while glazing scones.
In a small bowl place powdered sugar, vanilla and mashed peach half (mash peach well with flat side of a meat mallet or a fork). Stir to combine. Mashed peach will turn mixture into a more liquid form. The glaze should be not too thin OR thick, but "paintable" so it can be easily brushed onto the cooled scones. Too thin? Add a bit more powdered sugar. Too thick? Add a drop or two of water.
Once scones have cooled to room temperature, it's time to glaze them! Use a pastry brush to brush icing on each one, lightly covering surface. After glazing scones, if you have any icing leftover, go back and brush it on any missed parts. Let glaze harden slightly, then serve and enjoy the scones!
Here’s one more to pin on your Pinterest boards! 