What’s better than a buttery, soft scone packed with fresh peaches in the summer? Nothing. And when you add a vanilla glaze to that combo, you’ll want to eat these peach scones every morning for breakfast. Or dessert. You know, whatever your heart desires.
Did you know that August is National Peach Month? I’ll be posting new peach recipes every Tuesday this month to celebrate the glorious summer stone fruit. I recently spent an entire day exclusively baking peach desserts, thanks to a delivery of 25 pounds of Georgia peaches.
Here’s why I like scones: they’re basically GIANT biscuits shaped into a triangles and sprinkled with some kind of delicious add-in. How can you go wrong with a mega biscuit?
This recipe is crafted similarly to a biscuit recipe. First, you add together your dry ingredients. Then, you cut your cold butter into cubes, add it to the flour mixture and dig in with your hands to create a crumb-like pastry base. Your wet ingredients are added to help form the dough, and the end result will be a slightly wet dough that you’re able to handle without it being too sticky. The flour from your well-floured counter will be absorbed into the dough as you work it into a small disk, so don’t worry about adding extra flour to the dough.
Once your dough has been formed into a disk, about 1 inch thick, use a large knife to slice into 8 pieces. Transfer your scones to a baking sheet and brush with melted butter before popping into the oven. These scones will rise significantly in the oven. Like I said, they’re GIANT.
The vanilla glaze is totally optional, but I think it makes these peach scones that much more delicious. Making the glaze is as simple as mixing powdered sugar with milk and vanilla extract. That extra bit of sweetness helps transform these giant biscuits into certified scones.
- Do you prefer biscuits or scones for your early morning carbs?
- What’s your favorite flavor of scones?
- Are you making any peach desserts to celebrate National Peach Month?
Let’s chat in the comments below!
- 2 1/4 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup butter, cold + 4 tbsp melted for brushing onto dough before baking
- 1 egg
- 2 tsbp vanilla
- 1/4 cup plain Greek yogurt
- 1/4 cup milk
- 1 cup diced fresh peaches
- 1 tbsp vanilla
- 2 tbsp milk
- 1/2 cup powdered sugar
- Preheat oven to 400 degrees.
- In a large mixing bowl, measure out flour, baking powder, salt and brown sugar. Mix together.
- Cut cold butter into small cubes and add to dry ingredients. Using clean hands, combine cold butter with dry ingredients until mixture resembles crumbs.
- Add egg and vanilla to crumb mixture and combine.
- Add yogurt and milk and work with hands until wet dough forms.
- Carefully fold diced peaches into dough. Dough will be slightly wet.
- Generously sprinkle flour onto a clean countertop and place dough onto counter.
- Pat dough into a round disk, about 1 inch thick. Using a large knife, cut dough into 8 even slices and transfer to baking sheet.
- Brush melted butter onto tops of scones and place in oven.
- Bake for about 18 minutes or until scones are golden brown.
- While scones are baking, prepare your vanilla glaze by mixing powdered sugar, milk and vanilla together until runny glaze forms. If glaze is too thick, add another tbsp milk until you reach a glaze consistency.
- Let scones cool before drizzling vanilla glaze onto scones.