Homemade peach scones recipe

Homemade Fresh Peach Scones

July 3, 2019 by Michelle

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When life gives you peaches, make scones! Or in my case, homemade fresh peach scones. This post contains some affiliate links that earn me a commission if you purchase through them.

Fresh peach scones

I took a press trip to Georgia last week, and the only thing my daughter asked me to bring home was peaches. Of course I picked up a half peck, and they disappeared fast.

I had two remaining today, but we all wanted one. My solution? I made fresh peach scones with those last two, and everyone got to have one last taste of those peaches.

Scones are my favorite quick breakfast to make. I make all sorts of different scones from chai infused scones to cherry chip scones to pumpkin scones and more.

Not up for making your own scones? Try scones from Seven Sisters Scones, and just try to pick your favorite flavor!

For this recipe, I used my favorite easy base recipe – no cutting butter into the flour for me! – and adapted it to match the flavors and texture of fresh peaches. And of course, they needed a drizzle.

The result? These scones tasted fantastic. My daughter who had told me she’s tired of scones happily gobbled them up, as did my husband and son.

Looking for more great peach recipes? Check out my favorites at the end of this article.

Tips for Making Homemade Fresh Peach Scones

  • Don’t have fresh peaches? Go ahead and substitute frozen peaches. Do not thaw them – just cut them into pieces and keep them frozen until you bake them. Increase the baking time 3-5 minutes, but check them often.
  • If at all possible, use free stone peaches. They’re much easier to pit. If you can’t, cut your peach around the pit instead of trying to remove the pit from the peach.
  • When you pit your peaches, cut a circle opposite the natural line on the peach. This ensures the pit doesn’t just open in half and force you do dig into the peach to cut out each part of the pit. Instead, one half comes off clean, and you can just pull the pit out.

Cut peach properly

  • Do you want to go the traditional route? Go ahead and use a box grater to grate frozen butter into your dry ingredients. Or cut the butter into small pieces. Either way, use a pastry cutter to more easily cut the butter into the flour mixture. Once it looks like a combination of small peas and coarse sand, you’re good to go. Note: you may need to increase your baking time by a couple minutes. (Melting the butter works just fine for this recipe and creates amazing scones.)
  • Don’t overstir the batter, and make this entirely by hand. The more you stir, the tougher your scones will be. That’s the antithesis of what you want in the end!
  • Bake these on a silpat or parchment paper. If you use parchment paper, did you know you can now buy it already cut to fit your cookie sheet. No more unrolling it and trying to keep it from curling up constantly!
  • Ensure the glaze is fairly thick. It takes only a little milk to create the glaze. If it’s too thick, add just a splash. It’s amazing how much sugar a tiny bit of liquid absorbs.

Make glaze thick

  • Make sure you fully cool your scones before you glaze them. If you put the glaze on hot scones, it will simply melt off.

How to Make Homemade Fresh Peach Scones

Preheat your oven to 375 degrees. Line two baking sheets with a silpat or parchment paper.

In a small pot, melt the butter on low heat while you prep the dry ingredients. Once it melts, set this aside to cool.

Remove the pit from your peach, and dice your peach. Cut it into thin slices, then cut those slices into smaller pieces.

Easy peach pit removal

You may end up with more than one cup, depending on the size of your peaches. If you measure and have more than one cup, eat the extra!

In a mixing bowl, add the flour, oatmeal, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix together with a spatula.

Add the liquid ingredients to a separate bowl. I always use a two cup liquid measuring cup and measure in the milk first. I add the yogurt to that, then the egg, and vanilla. This saves me from having another dirty bowl to clean!

Whisk together wet ingredients

Whisk together all liquid ingredients except the melted butter. Once whisked, add the melted butter, whisking constantly while you add it.

Pour the wet ingredients over the dry ingredients. Use the spatula again to gently stir it just until the white from the flour disappears.

This makes a stiffer dough than what you usually have for scones. Add the peaches, and stir gently. The juice from the peaches loosens the dough and makes it sticky.

Use a large spoon to scoop the dough onto your baking sheet covered with a silpat or parchment paper. I used a serving spoon, which worked better than anything else I found.

Scoop scones onto baking sheet

The fresh cut peaches in these scones means I can’t do my usual form a circle and cut it with a bench scraper then place them on the baking sheet. Instead, you want to have fairly rustic looking scones that are about the same size.

To avoid any scone accidents, make sure to give your scones plenty of space. You don’t want more than six scones on a baking sheet, so plan for two sheets.

Space scones on mat

If you find that your scones look a little ragged, wet your fingers a little and use your fingertips to gently shape them more into a cohesive shape. You don’t want ends sticking out too much, as the lonely bits will burn.

Place your scones in the oven for 20-22 minutes. Remove when the scones are golden brown in spots and “feel” done when you gently press on them.

Mix up the glaze while the scones cool. In a small bowl, add the powdered sugar, and you literally want just a shake or two of salt from your salt shaker. Add the milk, then stir with a fork.

The glaze should remain fairly thick, but still pourable. Drizzle the glaze with your fork over each scone.

Drizzle glaze over scones

Serve immediately. As with any baked goods, these are best the day you make them. If you have leftovers, then store them in a tightly sealed container on your counter (not the fridge) for up to two days.

Have you ever had homemade fresh peach scones before?

More great peach recipes:

If you aren’t ready to make your own, then order scones from Seven Sisters Scones!

Fresh Peach Scones

Fresh Peach Scones

Yield: 12 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

Enjoy peach season with these delicious homemade fresh peach scones. Topped to a perfect drizzle, you'll love this simple breakfast treat.

Ingredients

For the scones:

  • 10 T unsalted butter
  • 3 c flour
  • 1 c oats
  • 1/3 c brown sugar
  • 1 1/2 t cinnamon
  • 1/4 t nutmeg
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/4 c milk
  • 1/4 c plain Greek yogurt
  • 1 egg
  • 2 peaches

For the glaze:

  • 1 c powdered sugar
  • dash of salt
  • 2 T milk

Instructions

  1. Preheat oven to 375 degrees. Line two baking sheets with a silpat or parchment paper.
  2. Melt butter over low heat then set aside to cool.
  3. Dice peaches and measure 1 cup. Discard (eat) any excess.
  4. Add flour, oatmeal, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt to a bowl and stir.
  5. Add milk, yogurt, egg, and vanilla to a second bowl. Whisk, then add melted butter, whisking constantly.
  6. Pour wet ingredients over dry ingredients. Stir just until combined. Add peaches and stir to distribute.
  7. Use a large spoon to scoop dough onto prepared baking sheets.
  8. Bake for 20-22 minutes. Remove when the scones are golden brown in spots and "feel" done when you gently press on them.
  9. Let scones cool fully while you make the glaze. Add powdered sugar and salt to a small bowl. Add milk, then stir with a fork.
  10. Drizzle the glaze with your fork over each scone.
  11. Serve immediately.

Notes

  • If you don't have fresh peaches, you can use frozen. DO NOT THAW. Cut them into small pieces, then return to freezer until you add them to the dough. Increase your baking time by 2-3 minutes, checking often.
  • If you find that your scones look a little ragged, wet your fingers a little and use your fingertips to gently shape them more into a cohesive shape. You don't want ends sticking out too much, as the lonely bits will burn.
  • As with any baked goods, these are best the day you make them. If you have leftovers, store them in a tightly sealed container on your counter (not the fridge) for up to two days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1 scone
Amount Per Serving: Calories: 306 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 42mg Sodium: 259mg Carbohydrates: 47g Fiber: 2g Sugar: 17g Protein: 6g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
Homemade fresh peach scones are a perfect breakfast. This easy recipe doesn't take long to make, and it's a perfect use for fresh peaches. Don't have in season peaches? Yes, you can make these easy scones with frozen peaches, too! #peaches #scones #breakfast #easyrecipes

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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