Peach Scones Almond Glaze

Enjoy a taste of summer with these delightful Peach Scones with Almond Glaze. These scones are perfectly tender, bursting with fresh peach flavor, and topped with a sweet, nutty glaze. They’re an ideal treat for breakfast, brunch, or an afternoon pick-me-up.

Why You Will Love This Recipe

These peach scones are incredibly easy to make, even for beginner bakers. The combination of juicy peaches and the fragrant almond glaze is simply irresistible. They bake up beautifully golden and have a wonderful crumb, making them a sophisticated yet simple addition to any occasion. Plus, the aroma of peaches and almonds baking will fill your kitchen with pure joy!

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 2 large eggs, lightly beaten
• 1/2 cup heavy cream, plus more if needed
• 1 teaspoon vanilla extract
• 1 cup fresh peaches, peeled, pitted, and diced
• 1/4 cup powdered sugar
• 2 tablespoons almond milk
• 1/4 teaspoon almond extract

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. In a small bowl, whisk together the eggs, 1/2 cup heavy cream, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Gently fold in the diced peaches.
7. Turn the dough out onto a lightly floured surface and gently shape it into a disc about 3/4-inch thick.
8. Cut the disc into 8 wedges.
9. Place the scone wedges onto the prepared baking sheet.
10. Bake for 18-20 minutes, or until golden brown and cooked through. Let cool on a wire rack.
11. While the scones cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, almond milk, and almond extract until smooth and pourable. Add more almond milk a teaspoon at a time if needed to reach desired consistency.
12. Drizzle the almond glaze over the cooled scones.

Expert Tips / Pro Tips

For the flakiest scones, ensure your butter is very cold and cut into small pieces. Overmixing the dough will result in tough scones, so mix just until the ingredients come together. When dicing the peaches, aim for a medium dice so they distribute evenly throughout the scone. If the dough seems too dry, add a tablespoon of heavy cream at a time until it just comes together. Don’t skip chilling the dough; it helps the scones hold their shape and bake up beautifully. For an even richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.

Variations & Substitutions

Don’t have fresh peaches? Frozen or canned (drained well) peaches can be used. For a different fruit, try blueberries, raspberries, or chopped strawberries. If you don’t have almond milk, regular milk or even water can be used for the glaze. For a nut-free option, omit the almond extract and glaze with a simple vanilla glaze made with powdered sugar and milk. You can also add a sprinkle of sliced or slivered almonds on top of the glaze for extra crunch.

Serving Suggestions

These Peach Scones with Almond Glaze are delicious served warm or at room temperature. They are wonderful on their own, but also pair beautifully with a cup of coffee or tea. For a more indulgent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream. They also make a fantastic addition to a brunch spread alongside fresh fruit salad and breakfast meats.

Storage, Freezing & Reheating

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfrosted scones on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2 months. To reheat, place frozen scones in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. If scones are already glazed, you may want to reheat them gently and re-glaze if desired.

Nutrition Information

FAQ

Can I use frozen peaches?

Yes, you can use frozen peaches. Make sure to thaw them completely and drain off any excess liquid before adding them to the dough. If they are still wet, gently pat them dry with a paper towel.

Why are my scones tough?

Scones can become tough if the dough is overmixed or if too much flour is used. Mix the dough only until the ingredients are just combined, and be sure to measure your flour accurately.

How do I get a good glaze consistency?

Start with the specified amount of almond milk and whisk in the powdered sugar. If the glaze is too thick, add more almond milk a teaspoon at a time until it reaches a drizzle-able consistency. If it’s too thin, add a little more powdered sugar.

Can I make these scones ahead of time?

You can prepare the scone dough and shape it, then refrigerate it for up to 24 hours before baking. Bake from chilled, adding a few extra minutes to the baking time if necessary. Glaze them after they have cooled.

Peach Scones with Almond Glaze

Flaky, tender scones bursting with fresh peaches and topped with a sweet, nutty almond glaze. Perfect for breakfast or a delightful afternoon treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 scones

Course: Breakfast, Dessert, Snack

Cuisine: American, Baking

Calories: 0.35

Ingredients Method Notes

Ingredients

  

For the Scones

• 2 cups all-purpose flour plus more for dusting
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter cold and cut into cubes
• 2 medium peaches peeled, pitted, and diced (about 1.5 cups)
• 0.5 cup heavy cream plus more for brushing
• 1 egg beaten (for egg wash)

For the Almond Glaze

• 1 cup powdered sugar sifted
• 2 tablespoons milk
• 0.5 teaspoon almond extract

Method

 

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Gently fold in the diced peaches.
5. Pour in the heavy cream and stir until just combined. Do not overmix.
6. Turn the dough out onto a lightly floured surface and gently pat into a disc about 3/4 inch thick.
7. Cut the disc into 8 wedges. Place the wedges on the prepared baking sheet.
8. Brush the tops of the scones with the beaten egg wash. You can also lightly brush with additional cream if desired.
9. Bake for 20-25 minutes, or until golden brown and cooked through.
10. While the scones are cooling, prepare the glaze. In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth and drizzly.
11. Drizzle the almond glaze over the cooled scones.

Notes

Scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven if desired.