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?
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: