Summer is here, which means it’s peach season! There’s something so sweet and satisfying about having peaches in the summer. True, you can get them all year round in cans and such, but they just taste better during the summer months, whether they’re fresh or from a can.
If peaches taste better in the summer, then following that logic, peach desserts taste downright a-maz-ing. Am I right? From peach cobbler to peach upside-down cake, there’s nothing I don’t love about a good sweet treat featuring peaches. If you’re in the same boat, then I’ve got quite the recipe for you today!
These peach pie scones combine two of my favorite treats – pie and scones, as the name suggests. Now, these aren’t the frozen dough scones that are produced commercially and sold in most coffee shops here in America. Those tend to be dense and dry, at least in my opinion – and trust me, as someone who used to work in a coffee shop that sold them, I can confidently say they are nothing like authentic scones.
No, these delicious scones are fluffier and much more like the traditional biscuit-like scones that originated in the UK. They also aren’t quite as sweet as most American versions, but that seems to be the case with most Americanized desserts. Since the scones themselves don’t have as much sugar, you can add a delicious glaze without going overboard. In fact, this vanilla glaze is what brings the whole thing together!
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
1/4 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!