The taste of summer!
I can’t help myself—when peaches are in season, I buy them by the box.
There’s just something about fresh peaches that screams summer. Their sweet aroma filling the kitchen, juice dripping down your hands with the first bite, and the endless ways to preserve their flavor for the months ahead make them impossible to resist.
Every summer, I stock up. I can them, freeze them, and turn them into some of our favorite seasonal treats like blackberry peach cobbler, rustic peach galettes, and, of course, these delicious peach scones.
These peach scones are everything I love about summer baking. They’re tender and buttery with pockets of sweet, juicy peaches in every bite. Topped with a simple glaze, they’re perfect alongside a cup of coffee for a slow morning on the porch or served at brunch with family and friends.
If you’re looking for a recipe that captures the taste of peach season, this is it. Whether you’re working through a basket from the farmers market or trying to use up a box of perfectly ripe peaches, these scones are a delicious way to savor every last bit of summer.
Peach Scones
Ingredients
Scones
- 3 cup Flour
- 1 Tbsp Baking powder
- 1 tsp Baking soda
- 1/4 cup Sugar
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1 Stick Cold butter grated
- 1 cup Peaches chopped small
- 1 cup Milk
- 1 Egg beaten
Icing
- 1 cup Powdered sugar
- Reserved peach juice
- Milk
Instructions
Scones
- Preheat oven to 450 ℉
- Place the chopped peaches in a fine-mesh sieve or colander set over a bowl and allow the excess juice to drain for 10–15 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
- Add the cold butter and cut it into the flour mixture with a pastry blender or your fingertips until evenly distributed and the mixture resembles coarse crumbs.
- Pat the peaches dry with a paper towel to remove any excess moisture.
- Add the peaches and milk and mix just until the dry ingredients are moistened—do not overmix.
- Turn the dough onto a floured surface and knead gently just until it holds together—avoid overworking.
- Cut the dough in half and gently pat each piece into a disk. Lightly roll each disk into a 6-inch circle, then place on an ungreased baking sheet. Brush the tops with beaten egg and score each circle into 6 wedges.it
- Bake for 20 minutes, or until the tops are golden brown. Remove from the oven and allow to cool on a wire rack before serving.
Icing
- In a small bowl, combine the reserved peach juice with powdered sugar. Stir until smooth, then add milk a little at a time until the glaze reaches a thin, drizzleable consistency.
- Once the scones have cooled, drizzle them with the glaze. Allow the glaze to set before serving and enjoying.