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These small batch Peach Scones are tender, buttery, and filled with sweet, juicy peaches. This easy recipe makes 4 scones, perfect for a fresh, homemade treat.
Featured Comment
“These peach scones are to die for! They are perfect with a cup of coffee and the glaze/icing is delicious.”
– Joyce
Why You’ll Love This Recipe
- Small Batch Recipe: Makes just 4 scones.
- Fresh Peach Flavor: Filled with sweet, juicy peaches.
- Quick and Easy: Simple to make with basic ingredients and ready in about 30 minutes.
I love how these peach scones capture everything wonderful about homemade baking in such a simple way. The buttery dough, the bursts of fresh peaches, and the light vanilla glaze all come together to create something truly special.
If you have one peach, we’ve got you covered with more easy peach recipes. Try a small Peach Dutch Baby for breakfast, a single serving Peach Crisp for dessert, or our classic mini Peach Cobbler filled with juicy peaches. For something creamy and comforting, don’t miss the small batch Peach Rice Pudding.
Ingredients
If you have any ingredients leftover from this fresh peach scones recipe, check out our Leftover Ingredients Recipe Finder.
- Peaches: Fresh diced peaches work best, but thawed frozen peaches are a great substitute if fresh aren’t available.
- Egg Yolk: Adds richness and structure. Save the egg white for another egg white recipe like our mini white cake or small batch chocolate cupcakes.
- Milk: Use any type of cow’s milk, or substitute with almond milk, half & half, or cream for a richer flavor.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Customize your peach scones with these simple flavor ideas:
- Spiced: Add a pinch of nutmeg or ginger for warm, festive notes.
- Almond: Mix in finely chopped almonds and a splash of almond extract for extra richness.
- Lemon Poppy Seed: Stir in a little lemon zest and poppy seeds for a bright, citrusy flavor.
How To Make Peach Scones
The photos show you how to make a small batch of peach scones. See the recipe card below for ingredient amounts and full recipe instructions.
Make the Dough
- Mix the dry ingredients: In a large bowl, stir together the flour, sugar, baking powder, salt, cinnamon, and baking soda.
- Cut in the butter: Use a pastry blender, fork, or your fingers to cut the cold butter into the flour mixture until it looks like fine crumbs.
- Mix the wet ingredients: In a small bowl, whisk together the milk, egg yolk, and lemon juice. Pour into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the peaches: Gently fold the chopped peaches into the dough, being careful not to crush them.
Prepare and Bake the Scones
- Shape the Dough: Transfer the dough to a lightly floured surface. Knead gently just until it comes together, then shape into a 5-inch circle about 1 inch thick.
- Cut into Wedges: Slice the dough into 4 equal wedges.
- Arrange on baking sheet: Place the wedges on a prepared baking sheet, leaving space between them.
- Cool on baking sheet: After baking, let the scones cool slightly on the baking sheet.
- Transfer to wire rack: Move the scones to a wire rack to cool completely.
- Make and apply the glaze: In a small bowl, whisk together powdered sugar, milk, honey, and vanilla extract until smooth. Drizzle or spoon the glaze over the cooled scones and let it set before serving.
RELATED: Small Batch Clotted Cream Recipe
Expert Tips
- Use cold ingredients: Keep the butter, egg, and milk cold. Cold fat creates flaky layers, while warm butter will blend into the flour and make the scones dense.
- Handle the dough gently: Stir the dough just until combined and avoid overworking it. Too much mixing can make the scones tough instead of light and tender.
- Easily doubles: To make more scones, simply double the ingredients. The baking time stays the same.
Frequently Asked Questions
Yes, you can prepare the dough, shape it into wedges, and refrigerate for up to 12 hours before baking.
Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Yes! Shape the dough into scones and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. Unbaked scones can be frozen for up to 3 weeks. Bake straight from frozen, adding a couple of extra minutes to the baking time.
More Small Batch Scone Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these peach scones or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Peach Scones
Equipment
Ingredients
For the Scones
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon baking soda
- 4 tablespoons cold salted butter cut into small pieces
- ¼ cup milk
- 1 large egg yolk
- 1 tablespoon lemon juice
- ½ cup chopped peaches
For the Glaze
- ½ cup powdered sugar -sifted
- 2-3 tablespoons milk
- ½ tablespoon honey
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
Make the Scones
- In a large bowl, stir together the flour, sugar, baking powder, salt, cinnamon, and baking soda.
- Use a pastry blender, fork, or your fingers to cut the cold butter into the flour mixture until it looks like fine crumbs.
- In a small bowl, whisk together the milk, egg yolk, and lemon juice. Pour into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold the chopped peaches into the dough, being careful not to crush them.
- Transfer the dough to a lightly floured surface. Knead gently just until it comes together, then shape into a 5-inch circle about 1 inch thick.
- Slice the dough into 4 equal wedges.
- Place the wedges on a prepared baking sheet, leaving space between them. Bake for 13 to 15 minutes until the tops are golden.
- Let the scones cool for 5 minutes on the baking sheet. Then, move the scones to a wire rack to cool completely.
Make the Glaze
- In a small bowl, whisk together powdered sugar, milk, honey, and vanilla extract until smooth. Drizzle or spoon the glaze over the cooled scones and let it set before serving.
Notes
- Use cold ingredients: Keep the butter, egg, and milk cold. Cold fat creates flaky layers, while warm butter will blend into the flour and make the scones dense.
- Handle the dough gently: Stir the dough just until combined and avoid overworking it. Too much mixing can make the scones tough instead of light and tender.
- Easily doubles: To make more scones, simply double the ingredients. The baking time stays the same.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did I miss something! How long do these bake?
Bake for 13 to 15 minutes.
These peach scones are to die for! They are perfect with a cup of coffee and the glaze/icing is delicious. I added a little sprinkle of large crystal sugar on top after glazing them. Peaches are one of my favorite fruits and I love finding recipes to use them in. This is a wonderful recipe, very easy to make!!
Could this recipe be used as is but with blueberries?
Yes.
Do you need to use fresh peaches? I know I would rather but hard to get good ones here. Will frozen work well?
No, you can use frozen and thawed peaches in this recipe.
Sure wish this recipe had a video, even though it’s such a small amount of ingredients, more the reason.
Sylvia, I’m so glad to know you are enjoying our recipe videos. We are working on new videos every week and publish them after they are edited. Our plan is to have a video for all of our recipes so stay tuned – a peach scone recipe video will be coming soon.
Delicious!