Peach Scones with Almond Glaze

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Made with fresh, juicy peaches these Homemade Peach Scones with Almond Glaze take scones to a whole new level. They’re moist and tender, with chunks of peaches in every bite and topped with a thick, sweet almond drizzle.

Side view of peach scones on a baking sheet.

Moist & Tender Scones

These Peach Scones with Almond Glaze were my latest National Peach Month creation. As happens every summer, I’ve been thinking of nothing but peaches lately. I’m always trying to figure out what I can make with sweet, juicy fresh peaches!

I’ve already tried and shared several – peach cobbler, peach ice cream, peach pound cake, and peach blueberry galette – but I wanted something a little different.

I was craving a scone.

A peach one! With a soft center, crisp edges. One that is moist and flaky. Maybe a bit like cake but crumbles lightly. A scone that you are sure to never forget. This peach scone with almond glaze recipe is all of those things!

Your house will smell like a peach cobbler while these beauties bake up. I was salivating. It made the first bite so much sweeter!

The sweet almond glaze takes this scone right over the top. It’s a simple glaze with powdered sugar, heavy cream, and almond extract but oh-so-good! Don’t be afraid to layer on the glaze. The almond flavor pairs so well with the peaches.

These peach almond scones are irresistible. You can glaze them while they are still warm and the glaze will melt, seeping down into the scone.

Or wait until they cool before glazing. The glaze will set up nice and firm on top of the scones, leaving you with a beautiful presentation.

Either way, these peach scones are simply irresistible!

Overhead close up of peach scones on a baking sheet.

What You’ll Need

These peach almond scones are made with pantry staples, plus almond slices and peaches. An easy dessert to whip up in a pinch!

  • Flour – Scones can be made with all-purpose flour.
  • Sugar – Since peaches are naturally sweet, only a small amount of sugar is necessary.
  • Leavening agents – Both paking powder and a small amount of baking soda are used to make these light, fluffy scones.
  • Butter – Always work with cold butter. It helps keep the scones tender and flaky.
  • Almond slices – Almond slices add flavor and a hidden crunch to the scones.
  • Peaches – For the best flavor choose fresh ripened peaches. Peaches are in season June through August but of course the later in the season, the tastier the peaches!
  • Buttermilk – I use buttermilk for all my scone recipes now because it creates such a wonderfully textured scone. It also works with the baking soda and powder to give the scones a beautiful rise.
  • Vanilla extract – Just a splash for flavor.
  • Egg – Helps to hold everything together.
  • Heavy cream – You can also substitute whole milk.
  • Almond extract – Almond flavor in every bite!
  • Heavy cream – Just enough heavy cream is used to make the glaze pourable.

Can I use frozen peaches in peach scones?

This recipe calls for fresh peaches but frozen peaches can be used. There’s no need to thaw them first but they do need to be diced small. Frozen peaches can be challenging to cut through so be extra cautious if you choose to do this.

What can I use instead of buttermilk?

Regular yogurt will work great for this peach scone recipe. And to get more flavor, try using peach yogurt.

Overhead close up of peach scones on a baking sheet.

How to Make Peach Scones with Almond Glaze

Despite their reputation for being a little difficult, these peach scones are surprisingly easy to make!

Make the pastry dough. Whisk the dry ingredients together, then cut in the butter. Stir in the peaches and almond slices. Whisk the buttermilk, egg, and vanilla together in a separate bowl, then gradually add to the flour mixture. It’s okay if you don’t need all of the dough.

Prepare the scones. Transfer the dough to a floured surface to knead. Pat into a circle, then cut the circle in half. Cut each half into four triangle-shaped wedges. Place on a baking sheet and freeze for 30 minutes.

Preheat the oven. Preheat the oven to 400°F.

Bake. Brush the tops of the scones with milk or cream. Bake until golden brown, approximately 15- 20 minutes. Transfer to a wire rack to cool.

Make the glaze. Combine the ingredients in a bowl. Whisk until smooth and spreadable.

Overhead view of peach scones on a baking sheet.

Tips for Success

If this is your first time making scones or you haven’t quite perfected them, I wanted to share some tips for the perfect scone.

  • Don’t overwork the dough. The dough can handle some kneading but be careful to not overwork it. Handling the dough too much can result in tough, chewy scones.
  • Avoid canned peaches. Fresh or frozen peaches work best for this recipe. Avoid using canned peaches as they are too soft and wet for the scone dough.
  • Use only the liquid needed. You may not need all the liquid called for in the recipe. Add just enough to bind the ingredients together. The dough shouldn’t be wet and sticky.
  • Freeze the scones before baking. Preheat the oven while the scones sit in the freezer for about 30 minutes. Freezing the scones helps to ensure they won’t spread a ton as they bake.

Serving Suggestions

Enjoy these peach almond scones soon after you take them out of the oven. They need to cool slightly before adding the almond glaze but can be eaten while still slightly warm. They are definitely best the day they are baked!

Scones are great for breakfast, a snack, or dessert. They pair perfectly with coffee, which makes a great excuse for having something like dessert for breakfast!

How to Store Leftovers

Leftover peach scones should be stored in an airtight container. They can be left at room temperature, though keep them out of sunlight. Scones are best eaten within 2 days.

Looking for more tasty scone recipes? Give these a try!

Peach Scones with Almond Glaze

4.41 from 44 votes
side view of peach scones on a baking sheet
Made with fresh, juicy peaches these Homemade Peach Scones with Almond Glaze take scones to a whole new level. They're moist and tender, with chunks of peaches in every bite and topped with a thick, sweet almond drizzle.
Jen Sobjack
Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes
Serving Size 8


For the scones

  • 2 ¾ cups (357 g) all-purpose flour
  • cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup (113 g) unsalted butter, cold and cut into pieces
  • 1 cup (154 g) peeled and diced peaches
  • ¼ cup (35 g) almond slices
  • ¾ cup (180 ml) buttermilk, cold
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon heavy cream, or milk

For the glaze

  • 1 cup (120 g) confectioners’ sugar
  • ¼ teaspoon almond extract
  • 4 tablespoons heavy cream


Make the scones

  • In a large bowl, whisk the flour, sugar, baking powder, salt, and baking soda, together.
  • Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Stir in the diced peaches and almond slices.
  • Whisk the buttermilk, egg, and vanilla together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
  • Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges.
  • Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
  • Meanwhile, position the oven rack in the center of the oven and preheat to 400°F.
  • Remove the scones from the freezer and brush the tops with milk or cream. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool. Top with glaze and serve immediately.

Make the glaze

  • Combine the ingredients for the glaze in a medium bowl. Whisk until smooth and spreadable.


  • Buttermilk works best for this recipe but regular yogurt will also work. Try using peach yogurt for more peach flavor.
  • Keep the dough cold! The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy. Alternatively, you can place the scone dough in the refrigerator for at least 2 hours.
  • Smaller scones: This recipe yields 8 large scones. For smaller scones, cut the dough into 16 pieces instead of 8. Watch the scones closely as they bake because smaller scones may require a shorter baking time.
Make ahead tip
  1. You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
  2. Scones will keep for up to 2 days stored in an airtight container at room temperature.
  3. Scones can be frozen for up to 3 months. Thaw in the refrigerator overnight.


Serving: 1scone | Calories: 434kcal | Carbohydrates: 61g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 328mg | Potassium: 298mg | Fiber: 2g | Sugar: 26g | Vitamin A: 626IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Breakfast
Cuisine: American

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Recipe Rating


  1. Anonymous says:

    5 stars
    Make these but follow the instructions

  2. These were the best scones I’ve made in a long while and will become my go to recipe for sweet scones. I didn’t need all the liquid and I cut down on the sugar. I chose not to glaze them and they were sweet enough for my palate. I also used pastry flour as it’s what I had around. Half vanilla extract and half almond extract worked well. 5 STARS!

    1. Jen Sobjack says:

      Fantastic! So glad to hear it worked with the changes you made!

  3. I’m not sure I can wait until peach season to make this recipe. Do you think frozen peaches might work?

    1. Frozen peaches will be fine. Don’t thaw them before adding them to the batter.