Description
Indulge in these Peach Pie Scones, where the essence of summer fruit meets a buttery, flaky pastry. They feature a tender crumb and are perfectly balanced by a sweet vanilla glaze. Ideal for a cozy weekend brunch or a quick breakfast, these kid-friendly treats offer a bakery-quality experience right in your home kitchen.
Ingredients
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, cold and cubed
1 large egg
1/4 cup heavy cream
1/4 cup sour cream
2 tsp pure vanilla extract
1/2 cup fresh peaches, diced small
1 cup powdered sugar (for glaze)
2 Tbsp milk (for glaze)
Instructions
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Whisk together flour, brown sugar, baking powder, and salt in a large mixing bowl.
Cut the cold butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
In a separate small bowl, whisk together the egg, heavy cream, sour cream, and vanilla.
Pour the wet ingredients into the dry mixture and stir gently until just combined.
Fold in the diced peaches carefully to avoid mashing them.
Turn the dough onto a floured surface and pat into a disk about 1/2 inch thick.
Cut into 8 equal triangular wedges and place on the prepared baking sheet.
Bake for 18 minutes or until the edges are golden brown.
Whisk together powdered sugar and milk to make the glaze, then drizzle over cooled scones.
Notes
Keep the butter very cold for the flakiest texture. You can substitute the fresh peaches with nectarines if desired. Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: American