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 and flaky, they combine fresh peaches with a sweet, smooth glaze that adds just the right touch of sweetness.

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 a few larger butter lumps.
4. Step 4: In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour this over the flour mixture and stir gently with a spatula until dough begins to form. Do not overmix. Fold in the diced peaches carefully.
5. Step 5: Transfer the dough to a floured surface and gently knead just until it forms a ball. Pat the dough into a 1-inch thick circle and cut into 8 equal triangles.
6. Step 6: Place the scones on the prepared baking sheet and freeze for 15 to 20 minutes. While freezing, preheat the oven to 400°F (200°C).
7. Step 7: Remove scones from the freezer. Brush them lightly with the remaining tablespoon of heavy cream. Bake for 18 to 23 minutes until golden brown on the bottom and edges.
8. Step 8: Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Meanwhile, whisk together confectioners’ sugar, honey, vanilla, and milk until smooth to make the glaze.
9. Step 9: Drizzle the honey vanilla glaze over the warm scones before serving.

Tips & Variations

• For a dairy-free option, substitute the cream and milk with coconut milk or almond milk and use a plant-based butter.
• Try adding a handful of chopped nuts like pecans or walnuts to the dough for extra texture.
• Use frozen peaches if fresh are unavailable; thaw and drain them well before adding to avoid soggy dough.
• Ensure the butter stays cold to create flaky layers in the scones.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in plastic wrap and foil for up to 1 month. Reheat in a 350°F (175°C) oven for 10 minutes or until warmed through. Add glaze after reheating for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, but drain them thoroughly and pat dry to avoid excess moisture that can affect the texture of the scones.

How do I know when the scones are done baking?

The scones are ready when they turn golden brown on the bottom and around the edges. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Peach Scones with Honey Vanilla Glaze Recipe

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★★★★★

4.9 from 257 reviews

Delight in these tender and flaky Peach Scones topped with a luscious Honey Vanilla Glaze. Perfectly spiced with cinnamon and bursting with fresh diced peaches, these scones are an irresistible treat for breakfast or afternoon tea. The glaze adds a sweet, aromatic finish that elevates this classic bakery-style recipe to your home kitchen.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough 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
• ½ teaspoon pure vanilla extract
• 1 cup diced fresh peeled peaches

For Brushing

• 1 tablespoon heavy cream

Honey Vanilla Glaze

• 1 cup confectioners’ sugar
• 1 tablespoon honey
• 1/2 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 to prevent sticking and ease cleanup.
2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until evenly mixed to form the base for the dough.
3. Cut in butter: Using a pastry blender or your hands, quickly incorporate the cold unsalted butter into the dry mixture until it resembles coarse crumbs with a few larger butter pieces for a flaky texture.
4. Add wet ingredients and peaches: In a small bowl, whisk the heavy cream and vanilla extract together. Pour this liquid over the flour mixture and gently stir with a spatula until the dough begins to form. Carefully fold in the diced fresh peaches without overmixing to maintain tenderness.
5. Shape dough: Transfer the dough to a floured countertop and gently knead by hand just until it forms a cohesive ball. Pat the dough into a 1-inch thick circle. Using a sharp knife, cut the dough into 8 equal triangular scones.
6. Freeze scones: Arrange the scones on the prepared baking sheet and freeze for 15 to 20 minutes. Meanwhile, preheat the oven to 400°F (200°C) to ensure a hot start for perfect rise and browning.
7. Brush and bake: Remove the scones from the freezer and lightly brush tops with the additional tablespoon of heavy cream. Bake for 18 to 23 minutes, or until the bottoms and edges turn golden brown. Allow scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Make the glaze: While cooling, whisk together confectioners’ sugar, honey, vanilla extract, and milk in a small bowl until smooth and pourable. Drizzle over cooled scones for a sweet and fragrant finish.

Notes

• Use cold butter and heavy cream to help create flaky layers in the scones.
• Do not overmix the dough to keep scones tender.
• Freezing the dough before baking helps achieve a better rise and flakiness.
• Fresh peaches work best for natural sweetness and moisture balance.
• The honey vanilla glaze can be adjusted for thickness by altering the milk quantity.
• Store leftover scones in an airtight container and reheat gently before serving.

Keywords: peach scones, honey vanilla glaze, breakfast scones, fruit scones, cinnamon scones, baked scones