I’m sharing my Peach Scone recipe that captures peach pie flavor in tender cream studded dough topped with a sweet vanilla glaze resembling a scoop of vanilla ice cream.

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I never wanted a pastry to pretend to be a pie, but these Peach Scone treats pulled it off. I fold in diced ripe peaches so each bite bursts with late summer, and a little vanilla extract in the glaze gives that same creamy, vanilla ice cream vibe without the mess.

They come out a bit rough around the edges which I like, because the flaky insides hide sweet pockets that surprise you when you break one open. They make weekday mornings feel like a small celebration, and yeah I have eaten them cold straight from the tin more than once.

Ingredients

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All purpose flour gives structure and rise, mostly carbs, little protein or fiber.
Cold unsalted butter creates flaky layers rich in fat and full of flavor.
Ripe peaches bring juicy sweetness vitamin C fiber and bright summer flavor.
Granulated sugar makes it sweet browns the tops but adds empty calories.
Heavy cream tenderizes the dough adds richness more fat for tender bites.
Vanilla extract lifts all flavors tiny calories yet huge scent its such a fix.
Lemon juice cuts sweetness with tang keeps peaches bright balances the glaze.

Ingredient Quantities

2 cups (240 g) all purpose flour

1/3 cup (67 g) granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

6 tablespoons (85 g) unsalted butter, very cold, cubed

1 large egg

1/2 cup (120 ml) heavy cream

1 teaspoon vanilla extract

3/4 cup (about 110 g) diced ripe peaches, fresh or thawed frozen

1 tablespoon lemon juice

1 teaspoon cornstarch

1 cup (120 g) powdered sugar for glaze

2 to 3 tablespoons milk or heavy cream for glaze

1/2 teaspoon vanilla extract for glaze

pinch of salt

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment; toss the diced peaches with 1 tablespoon lemon juice and 1 teaspoon cornstarch and set aside so they get slightly juicy but not soggy.

2. In a large bowl whisk together 2 cups flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon.

3. Cut 6 tablespoons very cold cubed unsalted butter into the dry mix until it looks like coarse crumbs with some pea sized bits left, use a pastry cutter, two knives, or a food processor; keeping the butter cold is key so the scones stay flaky.

4. In a small bowl whisk 1 large egg, 1/2 cup heavy cream, and 1 teaspoon vanilla extract until combined.

5. Pour the wet mix into the dry ingredients and gently fold with a spatula until a shaggy, slightly sticky dough forms; dont overmix or the scones will be tough. If dough is too wet chill it 10 minutes in the fridge.

6. Fold the peaches into the dough very gently so they dont break up too much, then turn the dough onto a lightly floured surface, pat into an 8 inch round about 1 inch thick.

7. Use a knife or bench scraper to cut the round into 8 wedges, transfer wedges to the prepared sheet about 1 inch apart; brush tops lightly with a little extra cream for a golden finish and if you like sprinkle a bit of sugar on top.

8. Bake 12 to 16 minutes until puffed and golden on top and a toothpick comes out clean from the center; let scones cool on the pan 10 minutes.

9. While they cool whisk 1 cup powdered sugar, 2 to 3 tablespoons milk or heavy cream, 1/2 teaspoon vanilla extract and a pinch of salt until smooth, adjust thickness with more sugar or milk. Drizzle or spread the glaze over warm (not piping hot) scones and serve.

Equipment Needed

1. Baking sheet lined with parchment paper
2. Large mixing bowl
3. Small mixing bowl
4. Measuring cups and spoons
5. Pastry cutter or two knives or small food processor
6. Whisk
7. Rubber spatula
8. Bench scraper or sharp knife (for cutting wedges)
9. Pastry brush (for brushing tops)
10. Cooling rack

FAQ

Can I use frozen or canned peaches? Yes, for frozen peaches thaw and drain them well and pat dry, for canned drain and pat dry too. Toss the fruit with the lemon juice and the teaspoon of cornstarch before folding into the dough so they dont release too much juice.

How do I stop the scones from getting soggy? Keep the fruit as dry as you can, toss it in cornstarch, and fold it in very gently so the dough stays flaky. Use very cold butter, chill the dough briefly before cutting, and bake on a hot sheet so they set fast.

Can I make the dough ahead or freeze the scones? Yes. You can refrigerate the shaped dough for up to 24 hours before baking. To freeze, freeze the unbaked scones on a tray until firm then transfer to a bag for up to two months. Bake from frozen, adding about 3 to 5 minutes to the bake time.

How should I store and reheat leftovers? Store cooled scones in an airtight container at room temp up to two days or in the fridge up to four days. Reheat in a 350°F oven for 8 to 10 minutes to restore crisp edges, or microwave for 15 to 25 seconds if youre in a rush, but the oven gives better texture.

Can I swap ingredients like butter, egg, or cream? Some swaps work but change texture. Cold coconut oil or a vegan butter works for butter but might be slightly crumblier. Heavy cream can be replaced with whole milk plus a tablespoon of melted butter for richness. Egg gives structure, a flax egg can work but expect a denser scone.

How do I know when the scones are done? They should be golden on top and firm at the edges, not wobbly in the center. A toothpick inserted in the center should come out mostly dry. Typical bake time is about 18 to 22 minutes at 400°F depending on your oven and size of scones.

Peach Pie Scones With A Vanilla Glaze Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 (it’s a bit denser, you might need 1-2 tbsp more cream) or use a 1-to-1 gluten free flour blend (pick one with xanthan gum or add 1/4 tsp yourself).
Unsalted butter, very cold: use salted butter same amount but cut the recipe salt by about 1/4 tsp, or for dairy free try solid chilled coconut oil equal volume (flavor will change, keep it very cold and cubed).
Heavy cream: replace with half and half for a lighter scone, or use whole milk plus 2 tbsp melted butter per 1/2 cup cream to mimic richness; for non-dairy use full fat canned coconut milk.
Diced ripe peaches: frozen thawed peaches work fine, or use drained canned peaches (pat dry, toss with 1 tsp lemon juice and 1 tsp cornstarch to prevent sogginess), or swap for chopped apples or mixed berries if you want a different filling.

Pro Tips

1) Keep the butter seriously cold and work fast. Cold butter = flaky pockets, so grate or cube it and pop it back in the fridge while you mix the dry stuff. Dont overwork the dough, handle it as little as possible.

2) Toss the peaches with lemon and a little cornstarch and let them sit a few minutes, then blot any extra juice with a paper towel. That little trick keeps the dough from getting soggy and concentrates peach flavor, but fold them in very gently so they dont turn to mush.

3) Bake hot and quick and brush the tops with cream or milk right before they go in. The high heat gives a quick rise and a golden crust, and the cream helps browning. Dont open the oven in the first part of baking or youll lose the lift.

4) Glaze timing and storage matter. Glaze when scones are warm not piping hot so it sets nicely, and tweak the glaze thickness slowly so it doesnt run off. Leftovers keep best unglazed in an airtight container, and you can refresh them in a low oven for a few minutes or freeze unglazed wedges for later.

Peach Pie Scones With A Vanilla Glaze Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Peach Scone recipe that captures peach pie flavor in tender cream studded dough topped with a sweet vanilla glaze resembling a scoop of vanilla ice cream.

Servings

servings

Calories

361

kcal

Equipment: 1. Baking sheet lined with parchment paper
2. Large mixing bowl
3. Small mixing bowl
4. Measuring cups and spoons
5. Pastry cutter or two knives or small food processor
6. Whisk
7. Rubber spatula
8. Bench scraper or sharp knife (for cutting wedges)
9. Pastry brush (for brushing tops)
10. Cooling rack

Ingredients

2 cups (240 g) all purpose flour
1/3 cup (67 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
6 tablespoons (85 g) unsalted butter, very cold, cubed
1 large egg
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract
3/4 cup (about 110 g) diced ripe peaches, fresh or thawed frozen
1 tablespoon lemon juice
1 teaspoon cornstarch
1 cup (120 g) powdered sugar for glaze
2 to 3 tablespoons milk or heavy cream for glaze
1/2 teaspoon vanilla extract for glaze
pinch of salt

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment; toss the diced peaches with 1 tablespoon lemon juice and 1 teaspoon cornstarch and set aside so they get slightly juicy but not soggy.
In a large bowl whisk together 2 cups flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon.
Cut 6 tablespoons very cold cubed unsalted butter into the dry mix until it looks like coarse crumbs with some pea sized bits left, use a pastry cutter, two knives, or a food processor; keeping the butter cold is key so the scones stay flaky.
In a small bowl whisk 1 large egg, 1/2 cup heavy cream, and 1 teaspoon vanilla extract until combined.
Pour the wet mix into the dry ingredients and gently fold with a spatula until a shaggy, slightly sticky dough forms; dont overmix or the scones will be tough. If dough is too wet chill it 10 minutes in the fridge.
Fold the peaches into the dough very gently so they dont break up too much, then turn the dough onto a lightly floured surface, pat into an 8 inch round about 1 inch thick.
Use a knife or bench scraper to cut the round into 8 wedges, transfer wedges to the prepared sheet about 1 inch apart; brush tops lightly with a little extra cream for a golden finish and if you like sprinkle a bit of sugar on top.
Bake 12 to 16 minutes until puffed and golden on top and a toothpick comes out clean from the center; let scones cool on the pan 10 minutes.
While they cool whisk 1 cup powdered sugar, 2 to 3 tablespoons milk or heavy cream, 1/2 teaspoon vanilla extract and a pinch of salt until smooth, adjust thickness with more sugar or milk. Drizzle or spread the glaze over warm (not piping hot) scones and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.