Fresh Peach Scones

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

4.79 from 19 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 20

Additional Time: 5

Total Time: 40

Servings: scones

Calories: 306kcal

Author: Michelle

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.
10 tablespoons unsalted butter
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.
3 cups flour, 1 cup oats, 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Add milk, yogurt, egg, and vanilla to a second bowl. Whisk, then add melted butter, whisking constantly.
1/4 cup milk, 1/4 cup plain Greek yogurt, 1 egg, 1 teaspoon vanilla
Pour wet ingredients over dry ingredients. Stir just until combined. Add peaches and stir to distribute.
2 peaches
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.
1 cup powdered sugar, dash of salt, 2 tablespoons milk
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.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.