Peach Pie Scones with a Vanilla Glaze

There’s something magical about the aroma of freshly baked scones wafting through your kitchen. Peach Pie Scones with a Vanilla Glaze blend the sweetness of ripe peaches with the buttery flakiness of scones—a perfect treat for any time of the day. In just about 30 minutes, you can whip up these delightful pastries that are sure to impress with their tender texture and flavorful filling.

This recipe is ideal for anyone looking to elevate their breakfast or afternoon tea. Perfect for gatherings, brunches, or simply when you crave something sweet. You can make the scones ahead of time and store them for a quick snack or an easy breakfast option.

Why You’ll Love This Recipe

• Each scone is tender and flaky, offering a delightful texture.
• Fresh diced peaches add a burst of flavor in every bite.
• The vanilla glaze perfectly complements the sweetness of the scones.
• Quick to prepare and bake, making it a fast treat.

What You’ll Need

Gather these ingredients to make your scones and glaze.

For the Scones

• 2 cups + 2 tbsp all purpose flour
• 1/3 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cubed and cold
• 1 egg
• 1/4 cup heavy whipping cream, plus more for brushing
• 1/4 cup sour cream
• 2 tsp vanilla extract
• 1/2 cup fresh peaches, diced

For the Glaze

• 1/2 cup powdered sugar
• 2 tsp vanilla extract
• 1-3 tbsp heavy whipping cream

Use fresh peaches for the best flavor.

Substitutions & Swaps

• Unsalted butter can be replaced with margarine.
• Sour cream can be swapped for Greek yogurt.
• Use almond extract instead of vanilla for a different flavor.

How to Make It

Preheat your oven and get ready to enjoy fresh scones with every step.

1. Preheat

Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.

2. Mix Dry Ingredients

In a large mixing bowl, combine the flour, brown sugar, baking powder, and salt. Stir until evenly mixed.

3. Cut in Butter

Add the cold, cubed butter into the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

4. Prepare Wet Ingredients

In a separate bowl, whisk together the egg, heavy whipping cream, sour cream, and vanilla extract.

5. Combine Mixtures

Pour the wet mixture into the dry ingredients and mix until just combined. Gently fold in the diced peaches to incorporate.

6. Shape Scones

Turn the dough out onto a floured surface. Gently knead it a few times, then shape it into a circle about 1-inch thick. Cut into wedges or use a biscuit cutter.

7. Bake

Place the scones on a baking sheet lined with parchment paper. Brush the tops with additional heavy cream and bake for 15-18 minutes until golden brown.

8. Prepare Glaze

While the scones are baking, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of heavy cream until smooth. Adjust the consistency by adding more cream if needed.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: Yes, they freeze well for up to 2 months.
Reheat: Warm in the oven at 350°F for 5-7 minutes.

Tips for Best Results

• Use cold butter to achieve a flaky texture.
• Avoid over-mixing the dough for best results.
• Adjust the sweetness of the glaze to your liking.

Serving Suggestions

• Pair with your favorite tea for a cozy afternoon.
• Serve alongside fresh fruit for a balanced breakfast.
• Drizzle with extra glaze for an indulgent dessert.