These delicious Peach Scones are are easy to make using simple ingredients. Made with fresh summer peaches and topped with a simple icing. It's perfection in every bite. They are great for breakfast, brunch or a midday snack.
When peaches are in season these scones are a favorite to make. Fresh peaches are so good baked in this delicious buttery scones and a bonus is that frozen peaches work great too so you can make them year-round.
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Flour - I like King Arthur flour. You can use all-purpose flour or pastry flour.
- Baking powder - Acts as leavening agent to help the scones rise.
- Salt - The salt enhances the flavor of the scones.
- Granulated Sugar - Used as sweetener for the scones.
- Butter - Make sure to use cold butter.
- Egg - Adds flavor and structure.
- Milk - I recommend using whole milk when baking.
- Peaches - You can use fresh peaches or frozen peaches.
- Powdered Sugar - Best choice sweetener for icing. It provides a smooth consistency.
- Butter - Adds flavor and helps with consistency of icing.
- Lemon Juice - I like to use fresh squeezed lemon juice in the icing.
How To Make Peach Scones
- Prep: Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Dry Ingredients: Combine the flour, baking powder, salt and sugar in a large mixing bowl or food processor.
- Add Butter: Cut cold butter into flour mixture with pastry blender or pulse in food processor until mixture resembles crumbs.
- Mix In Wet Ingredients: Add the egg and milk to dry ingredients and stir just until mixed.
- Peaches: Add peaches, and stir until peaches are incorporated and the dough forms a ball.
- Shape and Cut Dough: Place dough onto parchment paper sprinkled with flour and press into a 8-10 inch circle. Then cut into 8 wedges using sharp knife.
- Place on Baking Sheet: Separate the wedges to give scones room to spread and rise and place on prepared baking sheet.
- Bake: Bake for 18-20 minutes until the bottoms and edges are beginning to brown and scones are cooked through.
- Cool: Remove from oven and allow to cool.
- Icing: Whisk icing ingredients together and drizzle over scones.
How To Store and Freeze Scones
Store: I think these scones are best served the day they are made but if you have any leftover scones you can store them on the counter at room temperature in an airtight container for up to 2 days. Allow them to cool before storing and place a paper towel underneath them to help control moisture.
There are 2 ways you can freeze scones. You can freeze the dough or you can freeze the baked scones.
Freeze Dough: Before baking you can freeze the scone dough. After you cut dough into triangles place in a freezer safe container or freezer bag and freeze for one month. If you have to stack the triangles place parchment paper between each one. When ready to bake no need to thaw. You can bake them frozen and add 2 to 3 minutes to the baking time.
Freeze Baked Scones: To freeze baked scones allow the scones to completely cool and place in a freezer safe container or freezer bag and freeze for one month.
Baking Tips For The Best Peach Scones
- Don't use over-ripe peaches. Wet peaches will make your dough sloppy too fast, so when using fresh peaches, try to use ones a little on the firmer side. If using frozen peaches don't thaw them, instead add them while they are still frozen.
- I don't recommend canned peaches, but if that’s all you have, try to pat them dry with paper towels as much as you can to remove excess moisture.
- Make sure your butter is very COLD when making scones. Don't remove the butter from the refrigerator until you are ready to use it. I like to place my butter in the freezer about 10 minutes before I'm ready to make the scones.
- Don't overwork the dough or you will get a tough texture. Expect the dough to be a little sticky, lumpy and floury.
- If you have extra time I recommend placing the scone dough in the refrigerator for 15 minutes before baking. This makes the scones more tender and helps them rise.
Yes you can you can make the dough and cut into scones ahead of time and put them in the refrigerator overnight.
I don’t recommend refrigerating these baked scones because they will dry out.
Scones and biscuits have similar ingredients but only scones have egg as an ingredient which gives them a different texture than biscuits.
If you are looking for more scone recipes here are some delicious ones for you to try. If you love fruit scones try these Strawberries and Cream Scones. They are a favorite of ours when strawberries are in season. For chocolate lovers try these Chocolate Chip Scones.
I hope you enjoy this Peach Scones Recipe! If you try it, please come back and rate it and leave me a comment below. I love to hear from you!
Peach Scones Recipe
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoons salt
- 2 Tablespoons granulated sugar
- 4 Tablespoons cold butter
- 1 large egg, beaten
- ⅓ cup milk
- ¾ cup chopped peaches, fresh or frozen
- 2 cups powdered sugar
- 2 Tablespoons butter, melted
- 2 Tablespoons lemon juice
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Combine the flour, baking powder, salt and sugar in a large bowl or food processor.
- Cut cold butter into flour mixture with pastry blender or pulse in food processor until mixture resembles crumbs.
- Add in the egg and milk and stir just until mixed.
- Add peaches, and stir until peaches are incorporated and the dough forms a ball.
- Place dough onto parchment paper lightly sprinkled with flour and press into a 8 to10 inch circle. (Don't overwork dough.) Then cut into 8 wedges using sharp knife.
- Separate the wedges to give the scones room to spread and rise and place on prepared baking sheet.
- Bake for 18-20 minutes until the bottoms and edges are beginning to brown and scones are cooked through.
- Remove from oven and allow to cool.
- Whisk icing ingredients together and drizzle over cooled scones.