Peach Scones with Buttermilk and Creamy Peach Glaze
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.
Servings 8
Calories 527kcal
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.
