Description
Tender Peach Pie Scones combine fresh peaches, brown sugar, cold butter, sour cream, and heavy cream. A smooth vanilla glaze gives each flaky scone the flavor of peach pie topped with vanilla ice cream.
Ingredients
Scale
- 2 cups plus 2 tablespoons all-purpose flour
- 1/3 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup heavy whipping cream, plus more for brushing
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup fresh peaches, finely diced
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract for the glaze
- 1 to 3 tablespoons heavy whipping cream for the glaze
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Whisk the flour, brown sugar, baking powder, and salt in a large mixing bowl.
- Cut the cold butter into the flour mixture with a pastry cutter or fork until coarse crumbs form.
- Whisk the egg, 1/4 cup heavy cream, sour cream, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir gently until moist, shaggy clumps form.
- Fold in the diced peaches and mix only until evenly distributed.
- Turn the dough onto a generously floured surface and pat it into a round disk about 1/2 inch thick.
- Cut the disk into eight wedges and arrange them on the prepared baking sheet.
- Brush the tops lightly with heavy cream.
- Bake for 16 to 18 minutes, until the tops look lightly golden and the centers feel set.
- Cool the scones on the baking sheet for about 10 minutes.
- Whisk the powdered sugar, vanilla extract, and 1 tablespoon heavy cream until smooth.
- Add more cream one tablespoon at a time until the glaze reaches a thick, pourable consistency.
- Drizzle the vanilla glaze over the warm scones and let it set briefly before serving.
Notes
- Keep the butter, cream, sour cream, and egg cold for the flakiest texture.
- Choose ripe, flavorful peaches and pat them dry before adding them to the dough.
- Drain and thoroughly dry frozen or canned peaches before use.
- Add one or two tablespoons of flour when the dough feels too sticky to shape.
- Avoid overmixing or kneading the dough because excess handling can make the scones tough.
- Store cooled scones in an airtight container at room temperature for up to two days.
- Freeze individually wrapped scones for up to two months.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast and Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 360
- Sugar: 19
- Sodium: 390
- Fat: 19
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 75