I can never resist these Peach Pie Scones, with juicy peaches, tender cream scone layers, and a sweet vanilla glaze that gives every bite that peach pie à la mode magic.

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I’m fully obsessed with these Peach Pie Scones because they taste like I stole the best part of a summer pie and turned it into breakfast. The fresh peaches get all juicy and sweet, tucked into tender cream scones that feel rich without being too much.

And that vanilla glaze? It gives me straight vanilla ice cream energy, which is exactly why I keep going back for another one.

But the best part is the mix of crisp edges, soft centers, and peachy bites in every forkful. Dessert for breakfast.

I’m not even pretending to be reasonable about it today.

Ingredients

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Flour gives these scones their sturdy, bakery-style crumb without getting too cakey.
Sugar adds gentle sweetness, but the peaches still get to shine.
Baking powder brings the lift, so they don’t turn into peachy bricks.
Cinnamon makes them taste a little like peach pie, obviously in the best way.
Salt keeps the sweet stuff balanced, because flat scones are sad.
Cold butter makes those flaky pockets you’ll absolutely notice when biting in.
Egg helps hold everything together and adds a little richness.
Heavy cream makes the dough tender, soft, and just a bit fancy.
Vanilla adds that warm bakery smell before you even take a bite.
Fresh peaches bring juicy, bright bites that feel super summery.
Brown sugar gives the peaches a cozy, caramel-ish vibe.
Coarse sugar adds sparkle and crunch on top, if you’re feeling extra.
Powdered sugar makes the glaze smooth, sweet, and drizzle-ready.
Milk loosens the glaze so it doesn’t sit there like frosting.
Plus, vanilla in the glaze makes the whole thing taste finished.

Ingredient Quantities

2 1/2 cups all purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 cup (1 stick) cold unsalted butter, cubed

1 large egg, cold

3/4 cup cold heavy cream, plus 1 to 2 tablespoons for brushing

1 teaspoon vanilla extract

1 to 1 1/2 cups peeled and diced fresh peaches (about 2 medium peaches)

1 tablespoon light brown sugar, packed (to toss with peaches)

2 tablespoons coarse sugar or turbinado sugar for topping, optional

1 cup powdered sugar for glaze

2 to 3 tablespoons milk for glaze

1 teaspoon vanilla extract for glaze

How to Make this

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1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Toss diced peaches with 1 tablespoon packed light brown sugar and set aside to macerate.

3. Whisk together 2 1/2 cups all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt in a large bowl.

4. Cut 1/2 cup cold unsalted butter, cubed, into the dry ingredients until the mixture resembles coarse crumbs with some pea sized pieces remaining.

5. In a small bowl whisk 1 large cold egg, 3/4 cup cold heavy cream, and 1 teaspoon vanilla extract; pour into the flour mixture and stir gently until a shaggy dough forms.

6. Fold the macerated peaches into the dough gently, taking care not to overwork; if dough is very sticky chill 10 to 15 minutes to firm up.

7. Turn dough onto a lightly floured surface, pat into a 8 to 9 inch round about 1 inch thick, and cut into 8 wedges. Transfer wedges to the prepared baking sheet spacing them about 2 inches apart.

8. Brush tops with 1 to 2 tablespoons extra heavy cream and sprinkle with 2 tablespoons coarse sugar or turbinado sugar if using. Bake 18 to 22 minutes until golden and a toothpick inserted into the center comes out clean.

9. While scones cool slightly, whisk 1 cup powdered sugar with 2 to 3 tablespoons milk and 1 teaspoon vanilla extract until smooth; drizzle over warm scones and serve.

Equipment Needed

1. Oven and baking sheet lined with parchment paper
2. Large mixing bowl and small mixing bowl
3. Measuring cups and spoons
4. Whisk
5. Pastry cutter or two forks (for cutting in cold butter)
6. Bench scraper or spatula (for turning and dividing dough)
7. Knife and cutting board (for dicing peaches)
8. Pastry brush (for brushing cream)
9. Wire cooling rack

FAQ

Can I use frozen or canned peaches instead of fresh? Yes. Thaw and drain frozen peaches well and pat dry before dicing. If using canned, drain thoroughly and pat dry. Toss with the brown sugar to draw out excess moisture, then gently fold into the dough.

How do I prevent soggy scones from the peaches? Pat fruit dry, toss with the brown sugar, and fold in gently so juices do not overmix into the dough. Keep all dough ingredients cold and bake scones immediately for the best texture.

Can I substitute buttermilk or milk for the heavy cream? You can use whole milk or buttermilk, but expect a slightly less rich, less tender crumb. If using milk, consider adding 1 to 2 tablespoons more to reach the proper dough consistency.

Can I make the dough ahead or freeze unbaked scones? Yes. You can chill shaped scones for up to 24 hours before baking. For longer storage, freeze unbaked scones on a baking sheet until firm, then transfer to a bag for up to 1 month. Bake from frozen, adding a few extra minutes to the bake time.

How should I store leftovers and how long do they keep? Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a single layer in a freezer bag for up to 1 month. Rewarm in a 300 F oven until heated through.

Any tips for a smooth vanilla glaze and best way to apply it? Whisk powdered sugar with milk and vanilla until smooth and slightly thick but pourable. If too thick add a little more milk. Drizzle over cooled scones with a spoon or dip the tops briefly for an even coating. Allow glaze to set before serving.

Peach Pie Scones With A Vanilla Glaze Recipe Substitutions and Variations

All purpose flour: substitute 1-to-1 gluten free all purpose flour blend for a gluten free version; or use 2 cups whole wheat pastry flour plus 1/2 cup all purpose to add nuttiness and tenderness.
Unsalted butter (cold): substitute equal amount cold vegan butter or solid coconut oil for a dairy free scone; if using coconut oil, keep it very cold and expect a slightly coconut flavor.
Heavy cream: substitute full fat buttermilk for a tangier scone and slightly softer texture, or use half-and-half plus 1 tablespoon melted butter per 3/4 cup to mimic richness.
Fresh peaches: substitute 1 to 1 1/2 cups diced nectarines or firm apricots, or use thawed, well-drained frozen peaches if out of season; toss with the brown sugar the same way.

Pro Tips

1. Keep everything cold: chill the butter, egg and cream until the moment they go into the dough. Cold butter creates flaky pockets, and cold liquid prevents the dough from becoming gummy, so you get light, tender scones.

2. Macerate and drain: let the peaches sit with the brown sugar to draw out juices, then blot them lightly with a paper towel before folding into the dough. That prevents the dough from getting soggy while still delivering concentrated peach flavor.

3. Handle gently and briefly: mix and fold only until the dough just comes together and the peach pieces are evenly distributed. Overworking develops gluten and makes scones tough.

4. Watch the oven rather than the clock: ovens vary, and scones go from golden to overbrowned quickly. Look for a pale golden color on the edges and a slightly firm top; a toothpick should come out clean with a few tender crumbs.

5. Glaze while warm and store carefully: drizzle the glaze when the scones are still warm so it sets with a pretty sheen. Keep leftover scones in an airtight container at room temperature for up to two days, or freeze individually wrapped for longer storage. Rewarm briefly before serving to bring back freshness.

Peach Pie Scones With A Vanilla Glaze Recipe

Recipe by Bob Jones

0.0 from 0 votes

I can never resist these Peach Pie Scones, with juicy peaches, tender cream scone layers, and a sweet vanilla glaze that gives every bite that peach pie à la mode magic.

Servings

servings

Calories

444

kcal

Equipment: 1. Oven and baking sheet lined with parchment paper
2. Large mixing bowl and small mixing bowl
3. Measuring cups and spoons
4. Whisk
5. Pastry cutter or two forks (for cutting in cold butter)
6. Bench scraper or spatula (for turning and dividing dough)
7. Knife and cutting board (for dicing peaches)
8. Pastry brush (for brushing cream)
9. Wire cooling rack

Ingredients

2 1/2 cups all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 large egg, cold
3/4 cup cold heavy cream, plus 1 to 2 tablespoons for brushing
1 teaspoon vanilla extract
1 to 1 1/2 cups peeled and diced fresh peaches (about 2 medium peaches)
1 tablespoon light brown sugar, packed (to toss with peaches)
2 tablespoons coarse sugar or turbinado sugar for topping, optional
1 cup powdered sugar for glaze
2 to 3 tablespoons milk for glaze
1 teaspoon vanilla extract for glaze

Directions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss diced peaches with 1 tablespoon packed light brown sugar and set aside to macerate.
Whisk together 2 1/2 cups all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt in a large bowl.
Cut 1/2 cup cold unsalted butter, cubed, into the dry ingredients until the mixture resembles coarse crumbs with some pea sized pieces remaining.
In a small bowl whisk 1 large cold egg, 3/4 cup cold heavy cream, and 1 teaspoon vanilla extract; pour into the flour mixture and stir gently until a shaggy dough forms.
Fold the macerated peaches into the dough gently, taking care not to overwork; if dough is very sticky chill 10 to 15 minutes to firm up.
Turn dough onto a lightly floured surface, pat into a 8 to 9 inch round about 1 inch thick, and cut into 8 wedges. Transfer wedges to the prepared baking sheet spacing them about 2 inches apart.
Brush tops with 1 to 2 tablespoons extra heavy cream and sprinkle with 2 tablespoons coarse sugar or turbinado sugar if using. Bake 18 to 22 minutes until golden and a toothpick inserted into the center comes out clean.
While scones cool slightly, whisk 1 cup powdered sugar with 2 to 3 tablespoons milk and 1 teaspoon vanilla extract until smooth; drizzle over warm scones and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.