These easy Peach Pie Scones taste just like peach pie! Peaches ’n Cream Scones are the perfect summer breakfast or summer brunch recipe! With their sweet vanilla glaze, these peach cream scones taste like they have a scoop of vanilla ice cream on top!
Guys, these Peach Pie Scones are one of my favorite summer dessert recipes! These start with the best basic scone dough recipe and are filled with fresh peaches and topped with a vanilla glaze!
Perhaps one of the best peach desserts I’ve ever had.
I’m going to give it to you straight: these scones taste like peach pie with vanilla ice cream on top.
They’re pretty much summer in a scone.
I’m telling you, one of these + iced coffee = summer overload–and it’s not even summer yet! Could it get any better?
Yes, yes it could. If you wanted to go completely over-the-top and indulge, top it with some strawberry ice cream. Or, pair it with some Peach Cinnamon Rolls.
I mean, with all the fruit floating around between the two, you could totally get away with it for breakfast.
Can I get an amen?
For those of you who are new around these parts, I have a real thing for scones. I’m partial to their texture, sweetness, and overall taste.
It’s probably because I’m a biscuit person (I would do just about anything for a biscuit and jam), but that’s a story for another day.
Now, I know scones have a reputation for being notoriously dry, and often have a small resemblance to sand, which is not an appealing characteristic. Even though I love scones (perhaps more than most people), dry scones are not my cup of tea.
In fact, they probably should be drenched in tea in order to be palatable.
So, rest assured, these peach pie scones are anything but dry!
These little peach scones are packed with sour cream and heavy cream to make them plenty light and fluffy, and uber moist (I apologize to any of you who hate that word, but there really isn’t any adjective better fitting).
You’re going to love these!
This Peach Scones recipe tastes amazing both warm and cold! It’s kind of like either warm peach pie with a scoop of vanilla ice cream or chilled peach pie with vanilla whipped cream. Basically, these peach pie scones rock!
The other thing to keep in mind here is that the sweetness of the scones is extremely dependent upon how sweet your peaches are.
I prefer to use fresh peaches, because I can control the amount of liquid that goes into the scones; however, make sure you are using flavorful, sweet, fresh peaches.
If your peaches are mealy or are not super flavorful, your scones will lack flavor and taste. If you want a few more tips on how to pick perfect peaches, I give a few more helpful hints in my No Bake Peach Cream Pie Recipe post.
Here is the peach pie scones ingredients list:
- sour cream
- heavy cream
- flour, brown sugar, baking powder, salt (typical pantry staples)
- vanilla extract
Peach Scones Tips & Tricks:
- You use both sour cream and heavy cream to make these peach scones extra flaky. If needed, you can use all sour cream or all heavy cream if you don’t have both of them on hand.
- Fresh peaches are key in this recipe, because canned peaches or frozen peaches are extra juicy. However, if you are making peach scones with canned or frozen peaches, make sure to drain them and dry them off very well. If the scone dough feels too sticky when you turn it out, add a little more flour until you can work with it.
- I like to top these with a vanilla glaze, however you can leave them plain if you prefer.
They’re just peachy.
- 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, cubed and cold
- 1 egg
- 1/4 cup heavy whipping cream, plus more for brushing
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup fresh peaches, diced
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 1-3 Tbsp heavy whipping cream
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
- Stir in the peaches, and mix until just combined.
- On a well-floured surface, turn out the scone dough and pat into a small disk that's about a 1/2" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
- Bake for 16-18 minutes, or just until golden brown. Allow to cool.
- Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!
Check out my other favorite scone recipes:
Strawberry Cream Cheese Scones
The texture of these scones is perfect. I found the flavor lacking peachiness though. Next time I will try peach yogurt in place of the source cream.
Thanks for the heads up, on lack of flavor. I will substitute peach juice for the liquid and use peach juice to make the glaze. 🤗, hopefully that will work. ❤️ Scones
I made these today and they are delicious. Easy to follow instructions and I loved step by step photos. I will check out your other recipes. For my glaze I just didn’t add as much vanilla.
Delicious 😋 It’s winter here in Connecticut but there’s nothing like peach scones to excite us all for summer time
I just made this and they are INCREDIBLE seriously so good. I’ll for sure be checking out your other scones recipes. Thanks for sharing!
I wish they put how many carbs are in them ??
Hi Sharon, I don’t add the nutrition info mainly because the info can vary from what brand of ingredients are used. I often use MyFitnessPal to check out nutrition info, but any app or website you trust would work too. Thanks! ❤️
I made these using frozen peaches, and I increased the amount of peaches to 1 cup. The result was more like a muffin batter than a scone dough, but I dropped them by giant spoonfuls onto parchment and baked the same way. They were absolutely delicious. The texture was more springy this way, and that was ok with me. Almost like a muffin top. Thanks for this recipe, it’s for sure a keeper!
Thanks so much, Cindy!! ❤️ I’m glad you enjoyed them!
Loved these!! Favorite summer recipe!
Amanda Finks says
Love the chunks of peach in here and the lovely sweet glaze!
Loving these moist and fluffy peach pie scones! I pretty much don’t want to share either — so good!
Geraldine Jones says
Love this recipe…Just wanted to k know if can peaches can be used
Hi Geraldine! I haven’t made these with canned peaches, so I’m not 100% certain, but I think canned peaches are too wet/soft for the scone dough. You could use frozen peaches, though. I’ve made this recipe by using chopped frozen peaches and adding them (frozen) directly to the dough, and they bake up well!
In order for the glaze to set like it is in your photos, do you have to glaze the scones after they’re cooled? My glaze always either soaks into the scones, or turns into a puddle!
Hi Julie! Yes, I usually wait about 10-15 minutes before glazing. If it still happens, maybe the glaze is too thin and needs a little more powdered sugar? Hope that helps!
Polly LeFevre says
Thank you so much for this recipe. I am also a huge scone fan ( moist scones, that is). My mother always added cinnamon to her fruit pies so I added a bit for some warmth 🙂 I was not prepared for how amazing my kitchen would smell! <3
Can you substitute yogurt for your cream?
Hi Pia! You can substitute Greek yogurt. 🙂 It has the same thickness/texture of sour cream so it should work very well!
Hi! I’m going to try these tonight… Was wondering if they could be kept in fridge overnight and baked in the morning??
Hi Laurie! My suggestion would be to bake them the night before (leave the glaze off), refrigerate them and then heat them up in the oven the day of and glazing them the day of. The dough might be just fine in the fridge overnight, but I’m not sure if the fruit will leak and make the dough super wet? Hope that helps!
I was hoping to make a double recipe and freeze these individually before baking them. Would this work?
Yes, that should work just fine. You can either let them thaw before baking, or you can bake them frozen (it just might take a few more minutes). Hope that helps!
Sheryl G. says
I made these today using a 1/2 cup of sour cream and no heavy whipping cream. Also, I used a little over a full cup of fresh peaches instead of a 1/2 cup as called for in the recipe. They were so delicious I could not believe they came from my kitchen. Thank you so much for the recipe. I’ve already shared it with a friend.
I set my timer for 16 minutes to keep it at the low end and they were brown. So in my oven 16 minutes was too much. I did a second batch and 14 minutes worked for me
Just made these, and they are yummy! I live at high altitude and actually had to bake them for an additional 10 minutes. I will make these again.
Made them twice and will make again this week… first time used perfect ripe fresh peaches and they were indescribably delicious; the second time I used canned peaches and although the flavors were still awesome, the dough indeed was wetter. But regardless, one of our absolute favorite recipes! Thank you; can’t wait to try the strawberry cream cheese scones soon!
Do you separate the triangles before baking or just slice and bake in the round shape?
Hi Bunny, I do separate them after they are sliced. They don’t spread much at all, but they do need a little space apart from each other on the baking sheet. 🙂
This looks so good! Do you use this scone recipe for any other kinds?
Mine have an overwhelming taste of baking powder. Is that tablespoon *really* the right amount? I bake a lot and that seemed high, but I like to follow a recipe exactly before I adjust anything. Love the idea of the peach though!
Hi Lucy, yes, 1 Tbsp is the correct amount. It’s the measurement I use for all of my scone recipes. 🙂 I’m wondering if it didn’t mix thoroughly, and that’s why it tasted like baking powder? You could try sifting the flour and baking powder together first, if you want to try it again. 🙂