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Peach Scones with Honey Vanilla Glaze Recipe

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These Peach Scones with Honey Vanilla Glaze combine tender, flaky scones bursting with fresh diced peaches and a sweet, aromatic glaze made from honey and vanilla. Perfect for breakfast or afternoon tea, these scones offer a delightful balance of fruity and creamy flavors.

Ingredients

Scones

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1 cup heavy cream, plus 1 tablespoon for brushing
  • 1/2 teaspoon pure vanilla extract
  • 1 cup diced fresh peeled peaches

Honey Vanilla Glaze

  • 1 cup confectioners’ sugar
  • 1 tablespoon honey
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons milk

Instructions

  1. Prepare Baking Sheet: Line a large baking sheet with a Silpat baking mat or parchment paper and set aside to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined, forming the base dry mixture for the scones.
  3. Cut in Butter: Using a pastry blender or your hands, quickly cut the cold unsalted butter into the flour mixture until it resembles coarse meal with some larger butter lumps for flaky texture.
  4. Add Wet Ingredients and Peaches: In a small bowl, whisk the heavy cream with the vanilla extract. Pour this over the flour mixture and stir gently with a spatula until dough just begins to form. Carefully fold in the diced fresh peaches without overmixing to keep the dough tender.
  5. Shape Dough: Transfer the dough onto a floured countertop and gently knead just until it forms a ball. Pat the dough into a 1-inch thick circle and cut it into 8 triangular scones using a sharp knife.
  6. Freeze: Place the cut scones on the prepared baking sheet, then freeze them for 15 to 20 minutes. Meanwhile, preheat the oven to 400°F (200°C) to ensure the oven is hot enough for a perfect rise and crisp edges.
  7. Brush and Bake: Remove the scones from the freezer. Lightly brush the tops with the remaining tablespoon of heavy cream to encourage browning. Bake the scones for 18 to 23 minutes until they turn a golden brown color around the edges and on the bottom.
  8. Cool: Let the scones cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
  9. Make Glaze: While the scones cool, whisk together the confectioners’ sugar, honey, vanilla extract, and milk in a small bowl until smooth and pourable.
  10. Glaze and Serve: Drizzle the honey vanilla glaze generously over the cooled scones for a sweet finish. Serve immediately and enjoy!

Notes

  • Use cold butter for flakier scones; avoid overworking the dough to keep them tender.
  • Freezing the scones before baking helps them hold their shape and promotes a better rise.
  • Fresh peaches add natural sweetness and moisture—if unavailable, substitute with thawed frozen peaches, drained well.
  • For an extra touch, sprinkle a little coarse sugar on top before baking for crunch.
  • The glaze can be adjusted in consistency by adding more milk for a thinner drizzle or more confectioners’ sugar to thicken.

Find it online: https://bitezly.com/peach-scones-with-honey-vanilla-glaze-recipe/