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Peach Scones with Honey-Vanilla Glaze — Tender, Flaky Summer Pastries Pinterest recipe pin

Buttery Peach Scones with Honey-Vanilla Glaze

Tender, flaky peach scones made with cold butter, briefly macerated fresh peaches, and finished with a glossy honey-vanilla glaze for a dependable summer breakfast.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 55 minutes
Servings: 8 scones
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 8 tablespoons unsalted butter cold and cubed
  • 1 large cold egg
  • 1/2 cup heavy cream cold
  • 1/4 cup whole milk cold
  • 1 teaspoon vanilla extract
  • 1 cup fresh peaches peeled if desired, diced (about 1/4-inch)
  • 1 teaspoon granulated sugar for macerating peaches
Honey-Vanilla Glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 1 –2 teaspoons milk as needed for glaze consistency
  • Optional: pinch of extra granulated sugar for tops

Equipment

  • 1 Large rimmed baking sheet (half sheet)
  • 1 Pastry cutter or two forks
  • 1 Mixing bowls and a 9-inch round shaping area
  • 1 Wire cooling rack

Method
 

Prepare the peaches
  1. Peel (optional) and dice peaches into 1/4-inch pieces, toss with 1 teaspoon sugar, let sit 10 minutes, then drain in a fine-mesh sieve and pat dry; chill while you make the dough.
Make the dough
  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment; whisk together flour, sugars, baking powder, baking soda, and salt in a large bowl.
  2. Cut the cold cubed butter into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse meal with pea-sized butter bits remaining.
  3. Whisk the egg with heavy cream, milk, and vanilla in a small bowl; pour into the dry ingredients and fold until the dough just comes together.
  4. Gently fold in the drained, chilled peaches; add up to 1 tablespoon extra cream only if the dough is very dry.
Shape and chill
  1. Turn the dough onto a lightly floured surface, pat into a 9-inch round about 1-inch thick, cut into 8 wedges and transfer to the prepared sheet; brush tops lightly with cream and chill 10–12 minutes.
Bake and glaze
  1. Bake at 400°F for 16–18 minutes, rotating once halfway through, until golden at the edges and a toothpick shows mostly clean; cool on a wire rack for 5 minutes.
  2. Whisk glaze ingredients until thin and brush over warm scones; let the glaze set briefly before serving.

Notes

Drain and pat peaches dry after macerating to avoid soggy centers. Keep butter and liquids cold and use a quick 10–12 minute chill after shaping to prevent spreading. Store scones in an airtight container for up to 2 days or freeze for up to 2 months; reheat at 325°F from frozen for 10–12 minutes.