Easy Fresh Peach Scones

There I was, standing in my kitchen at 7 AM with three perfectly ripe peaches that were about to turn, flour scattered across my counter, and a sudden craving for something warm and buttery.

You know that moment when you realize you have everything you need for magic? That’s exactly what happened when I decided to make these incredible peach scones.

The dough came together in minutes, and soon my whole house smelled like a cozy bakery. There’s something so satisfying about pulling golden, flaky scones from the oven while your coffee brews.

Why You’ll Love These Peach Scones

I’m completely smitten with how these scones turn out every single time. The texture is what gets me—crispy on the outside, tender and buttery inside, with sweet peach chunks throughout.

My family devours them warm from the oven, and honestly, they disappear faster than I can make them. Peach scones have become my go-to when I want something special without the fuss.

Since we’re talking about celebrating summer peaches, you absolutely must try my Georgia Peach Ice Cream Sandwich Recipe, it’s pure heaven on a hot day.

And when you want something refreshing and light, my Simple and Easy Peach Sorbet Recipe is the perfect companion to these warm scones.

Ingredients You Need for Peach Scones

Here’s what you’ll gather for your peach scones adventure:

For the Scones:

• 2 cups all-purpose flour (I use unbleached—it makes a difference!)
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, frozen (trust me on the frozen part!)
• 1/3 cup plain Greek yogurt (adds amazing moisture)
• 1/3 cup heavy cream (half-and-half works too)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh peaches, diced (about 1 medium peach)

For the Sweet Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• Pinch of vanilla (optional but lovely)

My ingredient notes: Use the ripest peaches you can find—they should give slightly when pressed. If your peaches aren’t quite ripe, let them sit on the counter for a day or two.

The frozen butter is non-negotiable; it creates those beautiful flaky layers we’re after.

How to Make Peach Scones

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. Trust me, you don’t want these beauties sticking.

Step 2: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined. This is your dry mixture foundation.

Step 3: Here’s where the magic happens—grate your frozen butter directly into the flour mixture using a box grater. Then use a pastry cutter or two knives to cut the butter into the flour until it looks like coarse crumbs with some larger butter pieces.

Step 4: In a separate bowl, whisk together Greek yogurt, cream, egg, and vanilla until smooth. You want everything well blended here.

Step 5: Pour the wet ingredients into the dry mixture and use a rubber spatula to gently fold everything together. Don’t overmix—you want it to just come together in shaggy clumps.

Step 6: Fold in your diced peaches gently. The dough will look a bit rough, and that’s exactly what we want.

Step 7: Turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle. Cut into 8 wedges like you’re cutting a pizza.

Step 8: Transfer each wedge to your prepared baking sheet, leaving space between them. Bake for 16-18 minutes until they’re golden brown and smell absolutely divine.

Step 9: While they cool for about 10 minutes, whisk together your glaze ingredients until smooth. Drizzle over the warm peach scones and watch them disappear!

The Way I Shape These Peach Scones for That Perfect Crumb

The secret to incredible peach scones is all about temperature and technique. I always keep a stick of butter in my freezer specifically for scone-making—it grates beautifully and creates those flaky layers you’re dreaming of.

Don’t overwork the dough; I literally count my folds and stop at barely combined. Your peaches should be diced small enough to distribute evenly but large enough to taste in every bite.

The moment they turn golden and smell like heaven, they’re done.

Overbaking will make them dry, so watch carefully during those last few minutes.

Can I make these peach scones ahead of time?

I shape the dough and cut the scones, then cover and refrigerate for up to 4 hours before baking.

You can even freeze them unbaked for up to a month, just bake from frozen, adding 2-3 extra minutes to the baking time.

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What if I don’t have Greek yogurt?

Sour cream works beautifully as a substitute, or you can use regular yogurt.

The Greek yogurt adds extra moisture and a slight tang that complements the sweet peaches perfectly.

How do I store leftover peach scones?

Store them in an airtight container for up to 2 days at room temperature. For longer storage, wrap individually and freeze for up to a month.

I like to warm them in a 300°F oven for 5 minutes to refresh them.

Can I use frozen peaches instead of fresh?

You can, but thaw and drain them first. Pat them dry with paper towels to remove excess moisture, or your scones might become soggy.

Fresh peaches really do make a difference in texture and flavor.

I’d love for you to pin this recipe and share it with your friends! You can find all my favorite recipes on my Pinterest page.

There’s nothing better than sharing delicious food with people you care about.

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How I Love to Serve My Peach Scones

I serve these warm peach scones at every summer brunch gathering, and they’re always the first thing to disappear.

Weekend mornings call for these with strong coffee and maybe some fresh berries on the side.

I love making them when friends come over for breakfast—there’s something so welcoming about homemade scones fresh from the oven.