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Ready to bake something special? Today’s treat is small batch peach scones, combining the sweet, juicy flavors of peaches with the tender, flaky texture of a perfectly baked scone, all topped off with a dreamy vanilla glaze. This recipe is a breeze, using just one peach to yield four exquisite scones, and it’s ready in less than 30 minutes. Whether you use fresh or frozen peaches, these scones are a guaranteed way to brighten up your day.
If you’re looking for more single serving and small batch recipes made with just one peach, you’re in luck! You’re sure to fall in love with our array of peach recipes. Imagine starting your day with a fluffy and light Peach Dutch Baby, or enjoying a warm, comforting Peach Crisp as a cozy dessert. For something truly classic, our Peach Cobbler is a must-try, oozing with juicy peach goodness. And don’t forget about our creamy Peach Rice Pudding – it’s a delightful way to end any meal.
Why You’ll Love This Peach Scones Recipe
- Simple & Easy: Whip up these scones with minimal effort, thanks to clear instructions and a simple process.
- Bursting with Peach Flavor: Fresh or frozen peaches deliver a juicy, vibrant taste in every bite.
- Small Batch Perfection: This recipe yields 4 scones, perfect for satisfying cravings without overindulging.
- Customizable Sweetness: Adjust the glaze sweetness to your preference for a personalized touch.
- Ready in a Flash: Enjoy warm, homemade scones in less than 30 minutes.
Scone Ingredients
- Flour: This recipe calls for 1 cup of all-purpose flour, the perfect amount for creating homemade scones. Remember to keep a bit extra on hand for dusting your work surface and your hands. For those who prefer or require a gluten-free option, simply swap in an equivalent amount of gluten-free flour.
- Baking Powder and Baking Soda: These are the key leavening agents that help your scones rise to perfection, giving them that desirable light and airy texture.
- Salt and Cinnamon: A pinch of salt and a dash of cinnamon are more than just flavor enhancers. They add depth and warmth to the overall taste of your scones.
- Sugar: A moderate amount, specifically 2 tablespoons of granulated sugar, is recommended. It sweetens the scones just right without overpowering the natural flavors.
- Butter: 4 tablespoons of cold, salted butter is essential. It’s crucial to keep the butter chilled until the moment you use it. This coldness is the secret to achieving flaky scones with wonderfully crisp edges.
- Milk: Feel free to use any type of cow’s milk, be it whole, skim, 1%, or 2%. If you’re looking for alternatives, almond milk, half & half, or cream are excellent substitutes.
- Egg Yolk: Just one egg yolk is required for this recipe. It contributes both flavor and structure to the scones. Don’t worry about the leftover egg white – hang on to it and use it in one of our egg white recipes like a small white cake or two chocolate cupcakes.
- Lemon Juice: Whether freshly squeezed or from a bottle, lemon juice adds a subtle zesty note to the scones.
- Peaches: A half cup of fresh, diced peaches is ideal. If fresh peaches aren’t available, frozen and thawed peaches are a great substitute. They still bring that delightful peachy flavor to your scones.
If you have any ingredients leftover from this peach scone recipe, check out our Leftover Ingredients Recipe Finder.
Glaze Ingredients
- Powdered Sugar: Also known as confectioner’s sugar or icing sugar, this fine, sweet powder is key to creating a smooth and creamy glaze.
- Milk: Incorporate 2 to 3 tablespoons of milk or cream to achieve the ideal consistency for your glaze. This ingredient brings together the sugar and flavors seamlessly.
- Vanilla Extract and Honey: A dash of vanilla extract coupled with honey creates a harmonious blend, perfectly enhancing the natural sweetness of the peaches. Honey, in particular, offers a distinct, mellow sweetness that pairs wonderfully with the vanilla.
Pro Glazing Tip: If your glaze feels too thick, don’t hesitate to add just a bit more milk to thin it out. On the flip side, if it’s too runny, a teaspoon of extra powdered sugar will help thicken it to the right texture. Remember, achieving the perfect glaze is all about balance and slight adjustments.
Recipe Variations
- Spiced Peach Scones: Add a pinch of nutmeg or ginger to the dough for a warm, festive flavor.
- Almond Joy Scones: Stir in some finely chopped almonds and a touch of almond extract for a delightful surprise.
- Lemon Poppy Seed Peach Scones: Add a quarter-teaspoon of lemon zest and a spoonful of poppy seeds to the dough for a bright and citrusy twist.
How To Make Peach Scones
The photos and instructions are here to help you visualize how to make a small batch of peach scones. See the recipe box below for ingredient amounts and full recipe instructions.
Preparing the Scone Batter: Step-by-Step
- Combine Dry Ingredients: Begin by taking a large mixing bowl and thoroughly stirring together the flour, sugar, baking powder, salt, cinnamon, and baking soda. This step is crucial for evenly distributing all the flavors and leavening agents.
- Incorporate the Butter: Next, use a pastry blender, a fork, or even your fingertips to cut the cold butter into the flour mixture. Continue this process until the mixture takes on the appearance of fine crumbs. This technique is essential for creating a light and flaky scone texture.
- Mix Wet Ingredients: In a separate, smaller bowl, whisk together the milk, egg yolk, and lemon juice. Once mixed, pour this liquid mixture into your bowl of dry ingredients. Stir everything together until just combined, being careful not to overmix. This ensures your scones remain tender.
- Add Peaches: Finally, gently fold in the chopped peaches. Do this carefully to distribute the peaches evenly throughout the batter without crushing them, which will add lovely bursts of peach flavor in every bite of the scones.
Preparing and Baking the Scones
- Shape the Dough: Start by transferring the dough onto a surface lightly dusted with flour. Knead the dough gently, just enough to bring it together, and then shape it into a circle about 5 inches in diameter and 1 inch thick.
- Cut into Wedges: Using a sharp knife, slice the dough circle into four equal wedges. This will form your individual scones.
- Bake the Scones: Arrange the wedges on a baking sheet that’s been prepped for baking. Ensure they’re spaced out to allow even cooking.
- Cooling Process: After baking, let the scones cool for a bit on the baking sheet. This step helps them set properly.
- Complete Cooling: Once they’ve cooled down slightly, transfer the scones to a wire rack. Let them cool down completely here.
- Make the Glaze: In a small bowl, thoroughly whisk together powdered sugar, milk, honey, and vanilla extract. The goal is a smooth and even glaze. Once the scones are completely cool, drizzle or spoon the glaze over them. Let the glaze set a bit before serving.
RELATED: Small Batch Clotted Cream Recipe
Expert Tips
- Be sure to use cold ingredients. The secret to flaky scones is to start with cold ingredients. Make sure your butter, egg, and milk are all cold. Just like making pastry, the fat has to be cold. If the butter gets warm, it melts and mixes into the flour.
- Don’t overwork the dough. Once you add in the liquid (egg, milk, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are rather chewy instead of light and flaky.
- Recipe doubles well: If you would like to make a double batch of peach scones, just double the ingredients. Keep the baking time the same.
Frequently Asked Questions
Yes, but drain them well and pat dry.
Keep them in an airtight container in the fridge for up to 2 days.
Yes, you can! Make and shape the dough into scones and freeze them on a baking sheet, then transfer the frozen unbaked scones to a zip-top bag. Unbaked scones can be frozen for up to 3 weeks. Bake them straight from frozen, adding a couple of minutes to the baking time.
No. You can peel the peaches or leave the skins on, it is up to you.
To ensure your peach scones rise beautifully, it’s crucial to use fresh baking powder. Over time, typically between six months to a year, baking powder can lose its effectiveness, especially when exposed to moisture or humidity. To maintain its potency, store baking powder in a cool, dry place, like a cupboard or pantry.
To test your baking powder’s freshness, you can conduct a simple experiment. Add 1/2 teaspoon of baking powder to a small bowl, then pour 1/4 cup of boiling water over it. If the mixture bubbles vigorously, your baking powder is active and good to use. However, if there’s little to no bubbling, it’s time to replace your baking powder.
Baking soda, on the other hand, generally stays effective for a long time but can gradually lose its potency. To check if your baking soda is still good, mix one cup of hot water with a teaspoon of white vinegar, then add a teaspoon of baking soda. If it immediately starts fizzing and bubbling, your baking soda is potent and ready for your baking needs.
Explore 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
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 4 tablespoons salted butter (½ stick/¼ cup), cold and cut into small pieces
- ¼ cup milk
- 1 large egg yolk
- 1 tablespoon lemon juice
- ½ cup chopped peaches
For the honey vanilla glaze:
- ½ cup powdered sugar , sifted
- 2-3 tablespoons milk
- ½ tablespoon honey
- ½ teaspoon vanilla extract
Instructions
- Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
- Combine Dry Ingredients: Begin by taking a large mixing bowl and thoroughly stirring together the flour, sugar, baking powder, cinnamon, salt, and baking soda.
- Incorporate the Butter: Next, use a pastry blender, a fork, or even your fingertips to cut the cold butter into the flour mixture. Continue this process until the mixture takes on the appearance of fine crumbs.
- Mix Wet Ingredients: In a separate, smaller bowl, whisk together the milk, egg yolk, and lemon juice. Once mixed, pour this liquid mixture into your bowl of dry ingredients. Stir everything together until just combined, being careful not to overmix.
- Add Peaches: Finally, gently fold in the chopped peaches.
- Shape the Dough: Start by transferring the dough onto a surface lightly dusted with flour. Knead the dough gently, just enough to bring it together, and then shape it into a circle about 5 inches in diameter and 1 inch thick.
- Cut into Wedges: Using a sharp knife, slice the dough circle into four equal wedges. This will form your individual scones.
- Bake the Scones: Arrange the wedges on a baking sheet that's been prepped for baking. Ensure they're spaced out to allow even cooking.
- Cooling Process: After baking, let the scones cool for a bit on the baking sheet. This step helps them set properly.
- Complete Cooling: Once they've cooled down slightly, transfer the scones to a wire rack. Let them cool down completely here.
Make the glaze
- In a small bowl, thoroughly whisk together powdered sugar, milk, honey, and vanilla extract. The goal is a smooth and even glaze.
- Once the scones are completely cool, drizzle or spoon the glaze over them. Let the glaze set a bit before serving.
Notes
- Be sure to use cold ingredients.
- The secret to flaky scones is to start with cold ingredients. Make sure your butter, egg, and milk are all cold. Just like making pastry, the fat has to be cold. If the butter gets warm, it melts and mixes into the flour.
- Don’t overwork the dough.
- Once you add in the liquid (egg, milk, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are rather chewy instead of light and flaky.
- If you would like to make a double batch of peach scones, just double the ingredients. Keep the baking time 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.
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!