These Peaches and Cream Scones are tender, light, sweet, and filled with fresh ripe peaches. The drizzle of vanilla glaze make them perfect.
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We went peach picking this past weekend. It was awesome!!
Well, it got off to a rough start since I stepped into a fire ants hill. I didn’t realize it and stood right there on it as I got Hunter in the carrier. Holy crap!!!!! OUCH!!!!!!!
But after that, we had a fantastic time picking peaches. We all had a blast!
My friend suggested going Southern Peach Company after they went. It was the best suggestion ever. We went to picked 2 very full buckets of fresh, ripe peaches for just $20.
The kids had a great experience finding ripe peaches and then picking them. Plus, Hunter just about eat half his weight in peaches. I was day dreaming of all the things I could make with the peaches we picked. Ah, the pies! The smoothies! Margaritas! Muffins! So much peach goodness.
One of the first things I thought of making was a batch of these Peaches and Cream Scones.
I love making scones! I also love eating scones. ooph! Thankfully, I have awesome friends that will happily eat scones so I don’t eat them all. It’s jsut so hard to resist them since they are so tender, flaky, fluffy, sweet, and delightful.
Scones are delightful. And these Peaches and Cream Scones are full of fresh summer time delightfullness. I dunno, My mind is wandering back to these scones, I’m just rambling now.
For ages, I thought scones were hard to make, and then I finally made them and discovered they were easy. In fact, super easy.
While you can use a pastry blender, I much more prefer to use my fingers to incorporate the butter into the flour. I like the feel and process of it. Plus, I think that it helps control the process of crumbling up the butter evenly. Then I mix in the cream with my hands as well. Do whatever you feel comfortable with.
The one thing that I insist that you use is good quality vanilla bean paste for the glaze. I might let it slide if you just have vanilla extract, but the vanilla bean paste is the best. The vanilla bean paste gives the glaze so much flavor. And, the best part is that you get to see all those teeny tiny black vanilla bean flecks throughout the glaze. Just so beautiful.
These Peaches and Cream Scones are doing to be your weekend treat. Grab a big cup of coffee, a warm scone, and dismiss all your cares in the world. All that matters now are these scones.
More yummy peach treats
For The Scones
- 3/4 Cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 285 grams all purpose flour
- 50 grams sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 4 Tablespoons unsalted butter, finely diced, chilled
- 250 grams finely diced fresh peaches
For the Vanilla Glaze
- 100 grams powdered sugar
- 1 Tablespoon heavy cream
- 1/2 teaspoon vanilla bean paste
- Preheat oven to 400F degrees. Line a baking sheet with a non-stick liner.
- Combine the heavy cream, egg, and vanilla extract; mix well. Set aside.
- In a large mixing bowl, combine the flour, sugar, and baking powder.
- Using your hands, work the butter through the dry ingredients. Gently mix the peaches in; just enough to coat the peaches
- Gradually add the wet ingredients to the mixing bowl, gently tossing with the flour and butter mixture. Just mix until just combined.
- Turn it out onto a lightly floured surface. Add more flour, as needed, to have the dough come together. Shape the dough into a large rectangle (approx 12" x 8 "), and cut into 8 equal pieces. Place the wedges on the prepared baking sheet.
- Bake for 25-27 minutes, until the tops of the scones are slightly golden.
- As the scones are cooling, whisk together the powdered sugar, heavy cream, and vanilla extract. Drizzle the glaze over cooled scones. Store in an air-tight container for up to 2 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 332mgCarbohydrates: 50gFiber: 1gSugar: 22gProtein: 5g