Peach Scones with Honey Vanilla Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
