These peach scones are filled with chunks of peaches and buttery goodness. They make the perfect breakfast, brunch, snack and even dessert! You can add a scoop of vanilla ice cream on top for a decadent and delicious dessert!
You can also make these peach scones ahead of time and freeze them for easy breakfast or snack convenience. They defrost well and will store for 1-3 months. When freezing, I will put them in separate zip lock bags so I don’t don’t have to defrost the whole recipe and I can don’t need to eat the entire batch.
Obviously I love peaches in every capacity. Thus the website name Fly Peach Pie. When I first started my Instagram account for my recipes I was trying to think of a good name that described me and my passion for food. At the time, peaches were in season and I was loving them! Fly means hip or current, My cooking approach is a mix of old and new. That is who I am. I like to say I am an old soul living in a millennial world, and now generation Z has made their debut. Can we just slow time a tiny bit, I will always be 23 at heart. ha ha. Anyway, that’s the reasoning behind my websites name, fly peach pie. The old mixed with the new.
What you need to make peach scones:
makes 8 large scones or 16 small scones
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter – cold and cut into chunks
- 1 1/2 cups fresh or canned peaches – peel and pits removed if using fresh and juice drained if using canned
- 2 eggs
- 1 tablespoon vanilla
- 1/3 cup milk
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, mix all dry ingredients together.
- Add in cold butter chunks and quickly work into the dough, we don’t want the butter to melt.
- Add the diced peaches and stir.
- Add the eggs, vanilla and milk and stir dough together.
- Grease a cookie sheet or line one with parchment paper and flip dough out of bowl onto the cookie sheet.
- Slice into wedges, 8 large or 16 small and slightly spread apart on the cookie sheet so they can rise while baking.
- Bake for 22-24 minutes or until they look cooked and are slightly golden on top.
- For the glaze: mix powdered sugar, milk, salt and vanilla together to form glaze. Drizzle glaze on top of scone after baking. *If you want a flaky glaze, drizzle glaze onto scones then return to the oven for 2 minutes more and glaze will buckle making a flaky glaze.
Peach Scones
Ingredients
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter – cold and cut into chunks
- 1 1/2 cups fresh or canned peaches – peel and pits removed if using fresh and juice drained if using canned
- 2 eggs
- 1 tablespoon vanilla
- 1/3 cup milk
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, mix all dry ingredients together.
- Add in cold butter chunks and quickly work into the dough, we don’t want the butter to melt.
- Add the diced peaches and stir.
- Add the eggs, vanilla and milk and stir dough together.
- Grease a cookie sheet or line one with parchment paper and flip dough out of bowl onto the cookie sheet.
- Slice into wedges, 8 large or 16 small and slightly spread apart on the cookie sheet so they can rise while baking.
- Bake for 22-24 minutes or until they look cooked and are slightly golden on top.
- For the glaze: mix powdered sugar, milk, salt and vanilla together to form glaze. Drizzle glaze on top of scone after baking. *If you want a flaky glaze, drizzle glaze onto scones then return to the oven for 2 minutes more and glaze will buckle making a flaky glaze.