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Fresh Peach Scones

Michele Pesula Kuegler
Full of fresh from the orchard flavors
Prep Time 15 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Cuisine Baked goods
Servings 8 scones


  • 2 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 5 Tb. chilled unsalted butter diced
  • 1 cup diced peach
  • 3/4 cup buttermilk*
  • 1 large egg yolk
  • 2 tsp. vanilla divided
  • 1 cup powdered sugar
  • 1 Tb. milk


  • Preheat oven to 400F.
  • Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.
  • Add butter.
  • Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
  • Add diced peach to flour mixture, tossing gently.
  • Whisk buttermilk, egg yolk, and 1 teaspoon vanilla in a 2-cup liquid measuring cup or small bowl.
  • Add liquids to dry ingredients; mix until dough forms a ball.
  • Place dough on a lightly floured surface and press into an 8-inch round.
  • Cut into 8 wedges. Sprinkle with 2 tablespoons sugar.
  • Transfer wedges to rimmed cookie sheet, preferably lined with parchment paper.
  • Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
  • While cooling, combine powdered sugar, 1 teaspoon vanilla, and 1 teaspoon milk.
  • Top each scone with vanilla glaze, if desired.


These scones can be served with or without the glaze.
Keyword breakfast treats, peach scones, peaches, scones