Make delicious Peach Scones in under 30 minutes! This easy recipe yields four scones, each topped with a sweet vanilla-honey glaze, ideal for any snack or dessert occasion.
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
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.
If you would like to make a double batch of peach scones, just double the ingredients. Keep the baking time the same.