Buttery, tender, and bursting with juicy peach flavor, these homemade peach scones are bakery-worthy. With fresh peaches folded into a soft buttermilk dough and finished with a tangy peach cream cheese glaze, they’re perfect for breakfast, brunch, or an afternoon treat.
Homemade Scones Made with Fresh Peaches
Fresh peach season doesn’t last long, but when it’s here, I’m finding ways to tuck those juicy little gems into everything. These peach scones are my latest excuse.
They’ve got a soft, tender crumb from buttermilk and peach Greek yogurt, with chunks of ripe peaches scattered through the dough. Then there’s the glaze, just enough tangy peach cream cheese to make you want “just one more bite” before you head out the door.
They’re the kind of thing you’d find in a small-town bakery case, but honestly, you can make them at home without much fuss. I’ll grab a basket of peaches for these, and maybe save a couple for a peach upside-down cake later in the week.
And if your mornings are anything like mine, having a stash of make-ahead breakfasts tucked in the freezer is a lifesaver. These scones freeze beautifully, right alongside scones with blueberries.
When I first started testing these, the peaches added too much juice to the dough. But after playing with the buttermilk-to-flour ratio, I landed on a dough that’s sticky, yes, but bakes up tall and tender. Not crumbly. Not dry. Just the way I want a scone to be.
Simple Scone Staples
This is a brief list of what you’ll need to make this recipe. Make sure to check the recipe card for the full list.
- Peaches: Fresh ripe peaches are best, but frozen works, too. You can dice them up and add them to the batter without thawing. If using fresh peaches, you can leave the peels on or remove them. It’s up to you.
- Buttermilk: This keeps the dough soft and adds just a little tang to balance the sweetness. It also helps everything rise nicely. If you don’t have it, you can make your own buttermilk at home.
- Peach Greek yogurt: Adds extra peach flavor and keeps the scones moist. I used Chobani, but any brand will work.
Baking Scones with Fresh Peaches
Step One: Mix the Wet and Dry Ingredients
Tip: If your butter isn’t cold, stick it in the freezer for 10-15 minutes to harden it up. Scones need cold butter to help them rise and hold their shape while cooking.
Step Two: Finish the Batter
Tip: If your batter is a little too dry, add a splash of buttermilk. If your batter is too wet, add a sprinkle of flour. Only add a little bit at a time so the dough doesn’t become dry.
Step Three: Shape, Chill, and Bake
Tip: Don’t overmix the dough here. You’re only patting the dough into a circle, not rolling it out.
Step Four: Make the Glaze
Freezing Unbaked Scones
- After cutting your scones into triangles, place them on a parchment-lined baking sheet.
- Pop the tray into the freezer for about an hour or until the scones are solid.
- Once frozen, move the scones to a freezer-safe bag or airtight container. They will stay fresh for up to 3 weeks.
- When you’re ready to bake, there’s no need to thaw. Just add a few extra minutes to the baking time, and bake as usual until golden and cooked through.
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Ingredients
- 1 cup diced peaches about 1-2 peaches
- ½ cup buttermilk
- ½ cup Greek peach yogurt
- 3 cups flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup cold butter 1 ½ sticks
- 1 tablespoon buttermilk
- 1 tablespoon demerara sugar
Glaze:
- ½ cup diced peaches
- 2 ounces cream cheese
- 1 teaspoon vanilla
- 2 cups powdered sugar
Instructions
- Line a baking sheet with parchment paper.
- Combine the buttermilk, yogurt and vanilla in a small bowl or measuring cup, set aside.
- In the bowl of a food processor, add flour, baking powder, baking soda and salt, process to combine. Add cold butter, cut into cubes, and process until the butter is pea size. Add the buttermilk mixture and process just until it starts to come together. Add the diced peaches and pulse 1-2 times, just to mix the peaches.
- Turn out onto a well floured bowl and shape into a circle about 1 inch thick. The dough will be sticky, if it is too sticky to handle, add a little more flour. Cut the circle into triangles and place on prepared baking sheet. Freeze for 30 minutes.
- Preheat oven to 400º.
- Brush the top of the scones with buttermilk and sprinkle with demerara sugar. Bake for 20-25 minutes, until they are lightly browned.
Glaze
- Process ¼ cup of peaches in a food processor. Add cream cheese vanilla and process to combine. Add powdered sugar until it is the consistency you want. Drizzle over cooled scones.
Notes
- You can use frozen peaches.
- These are fantastic without the glaze.
