These tender fruit scones with juicy peaches have a silky vanilla glaze to put them over the top! Make these peach scones to have as a snack, breakfast, or dessert. They are vegan peach scones too!
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It’s Peach Scone Time!
It’s my birthday today! I’m going to only work part of the day and then I’m going out to dinner with my husband and toddler (wish us luck! Lol) Though I do love cake, it is too hot here to be baking anything elaborate or that requires the oven to be on for a while.
I also love scones! Like totally love them. I have no idea why but I drink tea every afternoon and I always crave a scone or a tiny sandwich to go with them. In my dream life I would have high tea every day. So fancy. Since that doesn’t usually happen, I mostly have a bit of dark chocolate to go along with the tea. But if I have scones, I eat them at tea time, breakfast, as an after dinner dessert…
What I like lots about them is they feel like a treat, but they’re not as sweet as a cookie or square or even muffin!
Though I am going to have cake after dinner too…just a bakery is going to make it.
For breakfast, there will be peach scones!
These peach scones are so delicious this time of year with the perfectly ripe fresh peaches. If you’re making this scones recipe another time of year, it works well too with frozen peaches, but thaw them first and drain the excess water. You can peel them or not, either way is yummy. I like the extra color that is added to the peach scones by keeping the peel on.
Other delicious recipes to try:
- Strawberry scones that taste like summer
- Fresh blueberry scones (ready in 15 minutes!)
- Lavender scones
- Meyer lemon shortbread cookies
- Healthy pumpkin scones with maple glaze
- Gluten-free almond joy scones
- Gingerbread scones
- The best oatmeal raisin cookies ever
- 4 ingredient blackberry scones
A couple of notes on how to make these peach scones. To make them vegan, I use Earth Balance vegan butter. I find it really tastes like butter! If you don’t need them to be vegan, you can absolutely use butter. In either case, you want it really cold. That way you will get a nice flaky scone. I wouldn’t recommend coconut oil, it won’t turn out the same. The absolute best way to incorporate the butter into the flour is to use a pastry cutter like this. It works much better than using a fork and definitely better than using your hands, which will warm the butter too much and your scones won’t be as flaky.
I find the 1/3 cup of sugar is perfect – if you want a more dessert-like peach scone you could up it to 1/2 cup and if you want it less sweet, 1/4 cup of sugar works very well too.
You don’t need a rolling pin or cookie cutters for this scone recipe – hooray! I am a huge fan of keeping recipes as simple as they can be. With this one, when you’ve added the liquid ingredients to the flour mixture, you want it to be just liquidy enough to come together when you knead it a few times with your hands (just a few times, remember we don’t want those yummy butter bits to melt too much until they hit the oven!).
If the dough is too wet, your peach scones will still bake and taste delicious but they might need a few more minutes in the oven and will spread more. You can add a tablespoon or so of flour (or milk) to get it just right! Then you’ll divide the dough in half and use your hands to pat out each into a circle. Use a knife (or even a pizza cutter!) to slice each circle into 8 wedges.
The vanilla drizzle is so simple – only three ingredients and would be good on so many other types of scones too. It has the perfect consistency for drizzling with a spoon or dipping the scones into it. You can’t go wrong with this glaze.
Mini Peach Scones
I made these peach scones mini because first of all they’re cuter. Also you can have a smaller amount if that’s what you want because they are already portioned out for you. I just eat double the number of mini scones, so the exact same amount as if I had made regular-sized scones, but still. They’re cuter!
Let’s make these yummy peach scones!
Mini peach scones with vanilla glaze (vegan)
These tender scones with juicy peaches have a silky vanilla glaze to put them over the top! Make these peach scones to have as a snack, breakfast, or dessert.
- 2 cups unbleached white flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/3 cup sugar
- 1/2 cup earth balance buttery spread, cut into cubes or butter if it doesn’t need to be vegan
- 1/2 cup milk any kind you like to drink
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 small peach diced (around 2/3 cup) I didn’t peel mine
- 1/2 cup powdered sugar
- 1 tbsp milk any kind you like
- 1/2 tsp vanilla
Preheat your oven to 400 F.
In a medium-sized bowl, stir together the flour, sugar, salt, and baking powder. Dump in your cold cubes of Earth Balance or butter. Using your pastry cutter, blend in the butter into the flour mixture until the pieces of butter are pea-sized.
Add the milk, vanilla and almond extracts, and the diced peaches. Stir together and use your hands briefly to mix together.
Split dough into two pieces and spread each into a circle (~1/2 inch thick) onto a parchment-lined baking sheet. Cut each circle into 8 wedges. Separate them slightly so the middles cook as well as the edges.
Bake at 400 F for ~14-16 minutes until lightly browned. Let cool fully (or eat as is – also super delicious!)
To make the glaze, mix together the milk, powdered sugar, and vanilla extract in a small bowl using a fork or whisk to get out the lumps.
When the peach scones are cool, drizzle with the glaze, or dip the scones in the glaze.
I haven’t tried this peach scones recipe yet with a gluten-free flour mix like Bob’s Red Mill. If you try it with this flour, I’d love to hear how it turns out.
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