Peach Scones with Honey Vanilla Glaze Recipe

Introduction

These Peach Scones with Honey Vanilla Glaze are a delightful treat perfect for breakfast or afternoon tea. Tender, buttery scones bursting with fresh peaches are topped with a sweet, smooth glaze that adds a lovely finishing touch.

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 1 cup heavy cream, plus 1 tablespoon for brushing
• ½ teaspoon pure vanilla extract
• 1 cup diced fresh peeled peaches
• 1 cup confectioners’ sugar
• 1 tablespoon honey
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons milk

Instructions

1. Step 1: Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
3. Step 3: Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture until it resembles coarse meal with some larger butter lumps remaining.
4. Step 4: In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid over the flour mixture and stir with a spatula until dough begins to form. Avoid over-mixing. Gently fold in the diced peaches.
5. Step 5: Transfer dough to a floured countertop and gently knead by hand just until a ball forms. Pat the dough into a 1-inch thick circle and cut into 8 triangles with a sharp knife.
6. Step 6: Place scones on the prepared baking sheet and freeze for 15 to 20 minutes. Meanwhile, preheat the oven to 400°F (200°C).
7. Step 7: Remove scones from the freezer, brush lightly with the remaining tablespoon of heavy cream, and bake for 18 to 23 minutes until golden brown on the bottom and edges. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
8. Step 8: While scones cool, whisk together confectioners’ sugar, honey, vanilla, and milk in a small bowl until smooth. Drizzle the glaze over the scones before serving.

Tips & Variations

• Use frozen peaches if fresh are not in season; just thaw and pat dry before adding to the dough to avoid excess moisture.
• For a nutty twist, sprinkle chopped pecans or walnuts on top before baking.
• To make these scones vegan, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones wrapped tightly in plastic wrap and foil for up to 1 month. Reheat by warming in a 350°F (175°C) oven for 10 minutes. Add glaze after reheating for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

You can use canned peaches, but be sure to drain them well and pat dry to prevent the dough from becoming too wet.

What can I substitute for heavy cream?

For a lighter option, use whole milk or a mixture of milk and melted butter. For a non-dairy alternative, use full-fat coconut milk or a plant-based cream substitute.

Peach Scones with Honey Vanilla Glaze Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

These Peach Scones with Honey Vanilla Glaze are a delightful breakfast or snack treat, combining tender, flaky scones studded with fresh peaches and topped with a luscious honey vanilla glaze. Perfectly golden and mildly spiced with cinnamon, they offer a balance of sweet and fruity flavors that pair wonderfully with a cup of tea or coffee.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 43 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scones

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 1 cup heavy cream, plus 1 tablespoon for brushing
• ½ teaspoon pure vanilla extract
• 1 cup diced fresh peeled peaches

Honey Vanilla Glaze

• 1 cup confectioners’ sugar
• 1 tablespoon honey
• ½ teaspoon pure vanilla extract
• 2 tablespoons milk

Instructions

1. Prepare Baking Sheet: Line a large baking sheet with a Silpat baking mat or parchment paper and set aside for easy cleanup and non-stick baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt to evenly distribute the leavening and spices.
3. Cut in Butter: Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture until it resembles coarse meal with some larger butter pieces remaining, which will create a flaky texture in the scones.
4. Add Wet Ingredients and Peaches: In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour this mixture over the flour mixture and stir gently with a spatula until the dough begins to form. Avoid overmixing to keep the scones tender. Fold in the diced peaches carefully.
5. Form Dough and Cut Scones: Transfer the dough to a floured countertop and knead lightly just until it forms a ball. Pat the dough into a 1-inch thick circle. Using a sharp knife, cut the circle into 8 equal triangles.
6. Chill Dough: Place the scone triangles on the prepared baking sheet and freeze for 15 to 20 minutes to help them hold their shape during baking. Meanwhile, preheat the oven to 400°F (200°C).
7. Brush and Bake: Remove the scones from the freezer and brush them lightly with the remaining 1 tablespoon of heavy cream using a pastry brush. Bake for 18 to 23 minutes until the scones are golden brown on the bottom and edges.
8. Cool Scones: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
9. Make the Glaze: While the scones cool, whisk together the confectioners’ sugar, honey, vanilla extract, and milk in a small bowl until smooth and glossy.
10. Glaze the Scones: Drizzle or brush the honey vanilla glaze over the cooled scones to finish, adding extra sweetness and a beautiful shine.

Notes

• Use cold butter and handle the dough minimally to ensure flaky, tender scones.
• Freezing the scones before baking helps them maintain their shape and bake evenly.
• Diced fresh peaches add moisture and flavor; make sure they are well drained to avoid sogginess.
• If fresh peaches are not available, thawed frozen peaches can be used but may require gentle draining.
• The glaze can be adjusted for thickness by varying the milk quantity; add more milk for a thinner glaze.
• Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Keywords: Peach scones, Honey vanilla glaze, Breakfast pastries, Homemade scones, Fruity scones, Easy scone recipe