Peach Scones with Honey Vanilla Glaze Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt to evenly distribute the leavening and spices.
- 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.
- 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.
- 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.
- 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).
- 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.
- Cool Scones: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- 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.
- 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
