These Peach Crumb Cake Scones with a vanilla glaze begin with my favorite peach scone recipe that is topped with a crumb cake streusel. These brown sugar peach scones are buttery, flaky, and full of fresh peaches! The perfect summer scones!
The Best Peach Scones with Crumb Cake Topping
There are some recipes that are just life changing. Perhaps life affirming, if you will.
One bite and you feel as if your eyes have been opened to a whole new world, and quite possibly, your world will never be the same.
(Is that slightly dramatic? Absolutely. But as a foodie and self-proclaimed scone aficionado, I stand behind those words. 😂)
And these Peach Crumb Cake Scones are definitely one of those recipes. Each bite is perfectly flaky, buttery, and full of the summertime flavors we know and love. With the crumb cake topping and fresh, juicy peaches, these scones are like a cross between a flaky biscuit, peach cobbler, and a slice of peach streusel pie. Oooh, and that sweet vanilla glaze on top?? Practically like a scoop of vanilla ice cream on top of peach pie. Love at first bite.
As I said, life changing.
Three Reasons I Love These Crumb Cake Peach Scones Recipe:
- Fresh Peaches or Frozen Peaches: Peach season is one of my favorite seasons, and when I can, I make these scones with fresh peaches. However, if it’s not peach season, you can use frozen peaches.
- Crumb Cake Topping: Probably my favorite part of these scones is the crumb cake topping (which is very similar to a streusel topping). It’s such an easy recipe, made with butter, brown sugar, and flour. However, it adds so much flavor and texture!
- Simple: I’ve always loved homemade scones. They’re a cross between a biscuit and a muffin, and I happen to love their unique texture. And, on top of it, homemade scones are easy to make. It’s a few ingredients and the stand mixer does the majority of the work.
The ingredients for these easy brown sugar peach scones are mostly pantry staples, making this such a simple scone recipe!
- Unsalted Butter: I generally use unsalted butter in baking because I have more control on how much salt is in each recipe.
- All Purpose Flour
- Brown Sugar: The richer molasses flavor in brown sugar pairs really well with the fresh peach flavor.
- Baking Powder
- Heavy Cream: Also known as heavy whipping cream.
- Sour Cream: You can substitute greek yogurt.
- Vanilla Extract
- Yellow Fresh Peaches: You can use frozen peaches if you need to, but fresh sweet peaches is my favorite option for these scones. No canned peaches, however. They are too soft/wet. I prefer the flavor of yellow peaches, but you can use white peaches if you prefer.
- Powdered Sugar: Also known as confectioners’ sugar.
- Ground Cinnamon
How To Make Peach Crumb Cake Scones From Scratch:
This is a basic overview of how to make these peach streusel scones from scratch. There are more details in the printable recipe card below.
- Crumb Topping: Mix brown sugar, flour, and cinnamon together. Add in the cold and cubed butter. Using a fork or your hands, work the butter into the mixture until it resembles wet sand and clumps will stay together when you squeeze the mixture together. Set aside.
- Dry Ingredients: With a standing mixer or with a whisk in a large mixing bowl, mix flour, brown sugar, baking powder, and salt together.
- Butter: Using your mixer, fork, or a pastry cutter (also known as a pastry blender), work the cold butter cubes into the flour mixture until the mixture resembles coarse crumbs.
- Wet Ingredients: Add in the egg to the dry ingredients. Next, add in the heavy cream, sour cream, and vanilla extract. Mix until combined.
- Peaches: Lastly, add the chopped peaches to the dough, gently mixing it all together.
- Turn Out: Turn the dough out onto a lightly floured surface, and pat the dough into a circle, about 1/2” thick. (If the dough feels sticky, you can sprinkle a bit of flour on top of the scone dough.)
- Crumb Topping: Add the crumb cake topping to the tops of the scone dough, gently pressing it into the dough so it will stick when baking.
- Bake: Cut the scones into 8 triangles and place on the prepared baking sheet. Then bake in the oven until golden brown.
- Glaze: In a small bowl, whisk powdered sugar, vanilla extract, and heavy cream together. Drizzle over the tops of the crumb cake scones.
Can I Freeze Peach Scone Dough?
Yes, you can freeze scones. I suggest freezing these peach crumb scones unbaked, and then baking them when you’re ready for them. They bake up as perfectly flaky scones! While you can freeze baked scones, they tend to get a little bit soggy when defrosting (see the storage tips below for more details).
- Freezing Tips: To freeze crumb cake peach scones before baking, make the scone dough, cut the dough into triangles, and then flash freeze on a baking tray for about 1 hour. Then, store the scones in an airtight container in the freezer until ready to bake.
- You can bake the peach streusel scones from frozen, but you will need to add a few minutes to the overall bake time to account for them being frozen. Once baked, drizzle with the vanilla glaze.
Storage Tips for These Scones with Fresh Peaches:
- You’re going to want to store leftover peach scones in an airtight container. You can store them at room temperature for a couple of days, or you can store them in the fridge.
- If you want to freeze this scone recipe after baking, you can; however, they might be a little soggy when you defrost them.
- I would suggest freezing them unglazed. When you’re ready to serve, warm them in the oven or in the microwave, then top with the vanilla glaze.
Here are some other favorite scone recipes to try next:
- Peach Pie Scones
- Lemon Blueberry Scones
- Orange Cream Scones
- Lemon Poppyseed Scones
- Blueberry Cheesecake Scones
- Blackberry Lavender Scones
Here are some other favorite peach recipes too:
- Peach Slab Pie
- Peach Pound Cake
- Peach Cinnamon Roll Cobbler
- Peach Cinnamon Rolls
- Peach Blondies
- No Bake Peach Cream Pie
Homemade Scones Troubleshooting Tips:
- Too Wet: If you feel like your scone dough is too wet (i.e., it’s really sticking to your hands and doesn’t want to pat into a circle easily), sprinkle a little bit more flour until the dough can be patted into a circle. This can happen for a variety of reasons (i.e., the butter was too soft, the egg was extra big, etc.).
- Too Dry: If the scone dough is too dry and it is not sticking together, add a little bit more heavy cream. (I suggest adding only 1 Tbsp at a time.) Like a pie dough, sometimes the dough just needs a pinch more liquid to come together.
- Scones Spread While Baking: If the scones spread while baking, most likely the butter in the dough got a little bit too soft while you were making the dough. This can be remedied by putting the dough in the fridge or freezer for a bit before baking to firm the butter.
- Pro Tip: I like to cut the dough into triangles, put them on my parchment lined baking tray, and then pop them in the freezer for 5-10 minutes. Then I pull them out and bake as directed.
- 1/2 tsp ground cinnamon
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 3 Tbsp unsalted butter, cold and cubed
- 2 cups + 2 Tbsp all purpose flour
- 1/3 cup brown sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup heavy cream (heavy whipping cream)
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup fresh peaches, cut into small cubes*
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 Tbsp heavy cream
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
- Mix cinnamon, flour, and brown sugar together. Add in the butter, and using a fork or your hands, work the butter into the dough until it is completely combined. The consistency should look a little bit like wet sand. Pinch and press the mixture into crumbs making the crumbs as big or small as you would like (I like to do a variety of sizes). Set aside.
- In a large bowl or the bowl of a standing mixer, mix together flour, brown sugar, baking powder, and salt.
- Add in the butter. Using a pastry cutter, fork, or your stand mixer, work the butter into the flour mixture until the mixture resembles coarse crumbs.
- Next, add in the egg, heavy cream, sour cream, and vanilla extract. Mix until combined.
- Lastly, add in the peaches. Gently mix the dough together until the peaches are combined.
- Turn the dough out onto a floured surface, and pat the dough into a flat circle (about a 1/2” to 3/4” thick).
Press the crumb cake topping onto the top of the peach scone dough.
Next, cut the dough into 8 triangles. Using a spatula, place the peach scones on the parchment paper, making sure they are evenly spaced apart.
- Bake for 18-20 minutes, or until the scones are lightly brown on top.
- While the scones are cooling, make the vanilla glaze.
- Whisk powdered sugar, vanilla extract, and heavy cream together. If the mixture is too thick, add in a bit more heavy cream. If the glaze feels too thin, add in a little more powdered sugar.
- Drizzle the glaze over the warm scones.
- Allow the glaze to set 5-10 minutes before serving.
*If you don’t have fresh peaches, you can use frozen peaches. However, you cannot use canned peaches—they are too soft/wet.
**I prefer the flavor of yellow peaches, but you can substitute white peaches.
Try these other crumb cake recipes next: