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.
I took a press trip to Georgia last week, and the only thing my child 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.
Not up for making your own scones? Try scones from Seven Sisters Scones, and just try to pick your favorite flavor! (And use the discount code at the end of this article)
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.
Can I use frozen peaches in scones?
Yes, you actually can use frozen peaches in these fresh peach scones. Peach season doesn’t last long, and I rely on frozen peaches much of the year.
However, when you use frozen peaches, make sure that you don’t defrost them before you use them in the scones. Fold them into the scones while they’re still frozen.
When you bake them, you will need to add an extra couple minutes because the frozen peaches will cause everything to take a little longer.
Looking for more great peach recipes? Check out my favorites at the end of this article.
Tips for Making Homemade Fresh Peach Scones
- 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.
- 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 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.
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!
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 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.
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.
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.
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:
- Peach kuchen muffins
- Traditional peach kuchen
- Peach blueberry crisp
- Dairy free peach coconut milk “ice cream”
- Peach cake
- Orange peach mimosas
- Baked peaches
If you aren’t ready to make your own, then order scones from Seven Sisters Scones!
If you order by December 31, 2022, you can use the discount code SISTER to get 10% off your order.
For the scones:
- 10 tablespoons unsalted butter
- 3 cups flour
- 1 cup oats
- 1/3 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup plain Greek yogurt
- 1 egg
- 1 teaspoon vanilla
- 2 peaches
For the glaze:
- 1 cup powdered sugar
- dash of salt
- 2 tablespoons milk
- Preheat oven to 375 degrees. Line two baking sheets with a silpat or parchment paper.
- Melt butter over low heat then set aside to cool.
- Dice peaches and measure 1 cup. Discard (eat) any excess.
- Add flour, oatmeal, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt to a bowl and stir.
- Add milk, yogurt, egg, and vanilla to a second bowl. Whisk, then add melted butter, whisking constantly.
- Pour wet ingredients over dry ingredients. Stir just until combined. Add peaches and stir to distribute.
- Use a large spoon to scoop dough onto prepared baking sheets.
- Bake for 20-22 minutes. Remove when the scones are golden brown in spots and "feel" done when you gently press on them.
- 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.
- Drizzle the glaze with your fork over each scone.
- Serve immediately.
- 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.
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Nutrition Information:Yield: 12 Serving Size: 1 scone
Amount Per Serving: Calories: 306Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 259mgCarbohydrates: 47gFiber: 2gSugar: 17gProtein: 6g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
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