Go Back
brown sugar peach crumb cake scones stacked on top of each other on white parchment paper.
Print
Peach Crumb Cake Scones
Prep Time
25 mins
Cook Time
16 mins
Total Time
41 mins
 
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!
Course: Breakfast
Cuisine: American
Keyword: Peach Crumb Cake Scones
Servings: 8 scones
Author: Michelle
Ingredients
Crumb Cake Topping
  • 1/2 tsp ground cinnamon
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 3 Tbsp unsalted butter, cold and cubed
Peach Scones
  • 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*
Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 2 Tbsp heavy cream
Instructions
  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
Crumb Cake Topping
  1. 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.
Peach Scones
  1. In a large bowl or the bowl of a standing mixer, mix together flour, brown sugar, baking powder, and salt.
  2. 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.
  3. Next, add in the egg, heavy cream, sour cream, and vanilla extract. Mix until combined.
  4. Lastly, add in the peaches. Gently mix the dough together until the peaches are combined.
  5. Turn the dough out onto a floured surface, and pat the dough into a flat circle (about a 1/2” to 3/4” thick).

  6. Press the crumb cake topping onto the top of the peach scone dough.

  7. 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.

  8. Bake for 18-20 minutes, or until the scones are lightly brown on top.
Vanilla Glaze
  1. While the scones are cooling, make the vanilla glaze.
  2. 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.
  3. Drizzle the glaze over the warm scones.
  4. Allow the glaze to set 5-10 minutes before serving.
Recipe Notes

*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.