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4.5 from 2 votes

Peach Scones with Almond Glaze

Loads of juicy peaches and almonds take these homemade peach scones to a whole new level!
Prep Time15 mins
Cook Time20 mins
Freezing Time30 mins
Total Time1 hr 5 mins
Yields: 8 scones
Calories: 271
Author: Jen Sobjack

Ingredients

For the scones

  • 2 and 3/4 cups (357 g) all-purpose flour
  • 1/3 cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (113 g) cold unsalted butter cut into pieces
  • 1 cup (154 g) peeled and diced peaches
  • 1/4 cup (35 g) almond slices
  • 3/4 cup (180 ml) cold buttermilk *
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon heavy cream or milk

For the glaze

Instructions

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.

Make ahead tip

  • You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
  • Scones will keep for up to 2 days stored in an airtight container at room temperature.
  • Scones can be frozen for up to 3 months. Thaw in the refrigerator overnight.

Notes

*Buttermilk works best for this recipe but regular yogurt will also work. Try using peach yogurt for more peach flavor.
1. 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.
2. Alternatively, you can place the scone dough in the refrigerator for at least 2 hours.
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 shorting baking time.