Peach Scones with Honey Vanilla Glaze
User Reviews
4.6
Peach Scones with Honey Vanilla Glaze
Description
This Peach Scones recipe creates a tender dough by cutting cold butter into flour, then gently folding in fresh diced peaches. The dough is shaped into a thick round and sliced into eight wedges before freezing briefly to firm up for an even bake.
Baking at a high temperature results in scones with a golden crust and a soft, moist interior accented by cinnamon for warmth. Brushing with cream before baking encourages a beautiful color on the tops.
The honey vanilla glaze, made from confectioners’ sugar, honey, milk, and vanilla extract, is drizzled over cooled scones, providing a sweet, fragrant finish that complements the peach flavor.
Scones are best enjoyed the day they are made but can be stored briefly in an airtight container. Taking time to chill the dough ensures a tender texture with flaky layers.
Ingredients
For the scones:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons butter into 1/4-inch cubes, cold unsalted
- 1 cup heavy cream plus 1 tablespoon for brushing the scones
- ½ teaspoon vanilla extract pure
- 1 cup peaches diced, fresh, peeled
For the honey vanilla glaze:
- 1 cup confectioners’ sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract pure
- 2 tablespoons milk
Instructions
- Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the peaches.
- Transfer dough to a floured countertop and gently knead dough by hand just until it forms a ball. Don’t overwork the dough. Form scones by patting the dough into a 1-inch thick circle. Use a sharp knife to cut the scones into 8 triangles.
- Place scones on prepared baking sheet and place them in the freezer for 15 to 20 minutes. Meanwhile, preheat the oven to 400 degrees F.
- Remove the scones from the freezer. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- While the scones are cooling, make the honey vanilla glaze. In a small bowl, whisk the confectioners' sugar, honey, vanilla, and milk together until smooth.
- Drizzle the glaze over the cooled scones. Serve.
Notes
- These scones are best eaten fresh but can be stored in an airtight container up to 2 days.
- Freezing the shaped scones before baking helps maintain their shape and promotes even baking.
- Brushing with cream before baking encourages a golden, attractive crust.
- The recipe was updated in 2020 to optimize texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 64mg | 21% |
| Sodium | 236mg | 10% |
| Potassium | 249mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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