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Fresh Peach Scones
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Fresh Peach Scones

These are delicious and tender fresh peach scones. Presented in two shapes - traditional wedge or a square, these scones are great for a breakfast tea. Can be frozen as well.
Course Scones
Keyword afternoon tea scones, Fresh Peach Scones, Fresh Peaches
Prep Time 25 minutes
Cook Time 20 minutes
Cooling 15 minutes
Total Time 1 hour
Servings 10 scones

Ingredients

  • 3 cups all purpose flour
  • ½ cup light brown sugar
  • 1½ tbsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, cold and cubed
  • 2 large eggs
  • ¾ cup heavy cream
  • 1 tsp vanilla
  • 1½ cup fresh peaches, chopped and peeled You can leave the skin on if you prefer.

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2-3 tbsp cream may need to add more if not glaze consistency

Instructions

  • Prepare peaches and set aside
  • Cube butter and place in refrigerator to keep cold.
  • In a bowl, mix cream, eggs, and vanilla. Set aside.
  • In food processor bowl, place flour, brown sugar, baking powder and salt. Pulse to mix.
  • Take cold butter and place in food processor. Pulse till cut in and forms small pea sized pieces of butter.
  • Add cream, egg and vanilla mixture. Pulse until begins to form dough. Do not over process.
  • Turn dough mixture out onto floured surface. Add prepared peaches and gently knead to mix. Dough will feel moist.
  • Form into an 8 inch round. Cut into 8-10 wedges.
  • Prepare the baking sheet with a silicon pad or parchment paper.
  • Place the scones on the prepared baking sheet and chill in freezer for 20 minutes. This allows the scone to firm up prior to baking.
  • Preheat oven to 425°.
  • Bake the chilled scones for 15-20 minutes or until golden brown. These scones will slightly spread.
  • Remove and allows to cool for 20 minutes prior to glazing.

MAKING SQUARE SCONES

  • Prepare as above.
  • Add peaches in with the dough in the food processor. Pulse to combine. Do not over process.
  • Turn dough out onto floured surface and slightly knead.
  • Press the dough into a 6x12 rectangle. Cut into 8 squares, 3x3
  • Place on prepared baking sheet. Bake as above, for 15-20 minutes or until golden brown.
  • Remove and cool on rack for 20 minutes. These scones will spread slightly during baking.
  • Apply vanilla glaze as above.

VANILLA GLAZE

  • Mix powdered sugar, vanilla and cream together in bowl. Should be slightly runny.
  • Place in piping bag or freezer bag. Pipe into cooled scones.°

Notes

These scones can be made ahead and frozen unbaked.  To bake them, preheat oven as above and baked until golden brown.  Glaze as above.
You can also freeze them baked.  To reheat, preheat oven to 350 degrees.  Bring to room temperature and warm for 15 - 20 minutes.
Your prepared scones should be stored in the refrigerator if not served right away!
NOTE:  These scones can be made completely by hand if you prefer.
This recipe was adapted from https://bake-eat-repeat.com/peach-scones-recipe/