These Peach Scones are delicious and can compete with any scone from the bakery! These buttermilk scones are very soft, packed with luscious peaches in every bite, and finished with a beautiful spiced bourbon frosting. You’ll adore these. These small treats are the ideal way to unwind for brunch or breakfast, especially when paired with a warm beverage!
Getting a really good pastry moment in a bakery or café is one of my favorite things to do. Bonus points if the store serves excellent coffee and has lovely music playing in a lovely setting, hehe. I’m always searching my city or a destination to find them! Scones are my absolute favorite baked goods, right up there with biscuits. Yes, these peach scones are too wonderful to refuse!
Peach Scones with Bourbon Icing Spiced
These peach scones are going to be your new favorite, I promise. They have the ideal amount of sweetness, are really buttery and soft, and are quite simple to prepare! 🙌🏯 Scattered throughout are succulent peach bits that provide taste and contrast, and to top it all off, a spiced bourbon frosting makes them even more delectable!
The best possible care is provided by Certified Humane Pasture-Raised standards, which are reflected in their rich golden yolks. A pasture-raised hen from Pete & Gerry’s gets a varied diet, lots of time to enjoy the sun on the pasture, lots of socializing, and much more benefits. Exceptionally high-quality eggs sourced from small family farms without the use of antibiotics or other hormones! ♥
Ingredients Needed For These Scones
- Flour: Yes, regular all-purpose flour.
- Granulated sugar: Scones require a little sweetness.
- Brown sugar: Adds a delicious hint of molasses taste!
- Baking powder: A little lift is added with this leavening ingredient.
- Salt: To counterbalance the tastes.
- Butter: Scones require that butta butta, baby, just like biscuits.
- Buttermilk: Produces soft baked items with a hint of acidity.
- Eggs: Scones, as opposed to biscuits, rely on eggs for structure and taste. Naturally, I’m using Pete & Gerry’s, my favorites, for the best eggs available!
- Almond essence combined with vanilla: wow, such a great taste depth.
- Peaches: Without them, we couldn’t create peach scones! I use white grape juice, drained, and sliced yellow cling peach halves.
- & turbinado or demerara sugar to sprinkle on top—optional!
How To Make Peach Scones:
- Set an oven rack in the center and heat the oven to 400°F. Put parchment paper on one baking sheet and set it aside.
- Mix butter with the dry ingredients. There are two methods to accomplish this: in a big bowl or inside the food processor. Mix the flour, butter, baking powder, brown sugar, granulated sugar, and salt well.
- Add peaches and wet ingredients together. Whisk the egg, almond extract, vanilla bean paste or extract, and buttermilk together in a separate basin until well combined. Pour the buttermilk mixture and diced peaches into the dry ingredients combination. Take care not to overwork the scone dough as you gently mix it together until you have a combined mass.
- Move to the surface of work. After lightly dusting your work surface with flour, remove the dough. Gently form and pat the dough into an 8-by-8-inch circular disk approximately 1 inch thick using your lightly floured hands.
- Press and form the scones. As shown in the photo, divide the dough into 8 equal triangle-shaped wedges using a sharp knife or bench scraper.
Cooling, Cleaning, and Baking Peach Scones
- Chill the scones. To allow the scones to rise and puff up, place the formed scones on the prepared baking sheet, spacing them about an inch apart. While the oven is still heating up, put them in the refrigerator to cool for at least half an hour.
- Apply and bake. Remove scones from the refrigerator. Lightly brush each scone’s top with a little buttermilk (or heavy cream) with a pastry brush. Next, if preferred, lightly dust each scone with demerara or Turbinado sugar. Scones should be baked for 25 to 30 minutes, turning the baking sheet halfway through, or until the tops of the scones are golden brown and have risen.
- Serve with glaze. To create the frosting, mix the powdered sugar, milk, ground cardamom, and bourbon or whiskey in a small basin. Mixture should be fully mixed and lump-free after stirring. Drizzle peach scones with icing. Serve right away. Have fun!
FAQs, Notes, and More About These Peach Scones
You could have further inquiries concerning this recipe for peach scones. As with previous recipes, my advice is to follow the directions exactly as they are listed on the recipe card that is just below. However, the following additional information may be useful to you:
- Fixing your scone dough: Although scones are really simple to make, there may be a few problems. Sticky or dry dough are common problems. Add just enough more buttermilk to the dough to pull it together if you think it’s too dry. Alternatively, add just slightly extra flour to the dough to prevent stickiness if it feels too sticky. Badda bing, badda boom—don’t worry, scones dough is easily fixed if necessary.
- How to store extra peach scones: Store any leftover scones in an airtight bag. They’ll last two to three days in the refrigerator for optimal freshness.
- Are unbaked scones safe to freeze? It’s true—scones freeze really well. Scones should be individually wrapped in foil and stored in an airtight container to keep them frozen for two to three weeks. No need to thaw—the frozen scones may be made immediately. While the oven is preheating, just leave them out on the counter. If necessary, extend the baking time by a few minutes.
- Can I store baked scones in the freezer? Sure, First, ensure that the baked peach scones have cooled all the way down. The scones may be stored in the freezer for two to three weeks if they are wrapped securely in foil and then a plastic bag (a good precaution against freezer burn!). When it’s time, defrost in the refrigerator (or at room temperature!) and then microwave to a perfect temperature.
More Delicious Cake To Try
- Lemon Blueberry Biscuits
- Southern Sweet Potato Pie
- Spiced Zucchini Cake
- Mocha Chocolate Cream Pie
- Brown Butter Pumpkin Cinnamon Rolls
Peach Scones with Bourbon Icing Spiced
These Peach Scones are delicious and can compete with any scone from the bakery! These buttermilk scones are very soft, packed with luscious peaches in every bite, and finished with a beautiful spiced bourbon frosting. You'll adore these. These small treats are the ideal way to unwind for brunch or breakfast, especially when paired with a warm beverage!
Ingredients
For the peach scones:
- 2 ½ cups all-purpose flour plus more for work surface
- ¼ cup granulated sugar
- ¼ cup packed light or dark brown sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup 1 stick unsalted butter, cold
- ¾ cup whole buttermilk cold, plus more for brushing
- 1 large Pete & Gerry’s Pasture-Raised Egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon almond extract
- 1 cup peaches chopped into 1/2-inch pieces- see notes
- demerara or turbinado sugar for topping- optional
For the spiced bourbon icing:
- 1 ¼ cup powdered sugar
- 2 tablespoons bourbon or whiskey
- 1 tablespoon milk of choice
- ¼ teaspoon ground cardamom
Instructions
- Set an oven rack in the center and heat the oven to 400°F. Put parchment paper on one baking sheet and set it aside.
- Mix butter with the dry ingredients. There are two methods to accomplish this: in a big bowl or inside the food processor. Place flour, brown sugar, granulated sugar, baking powder, salt, and cubed butter in the food processor’s body. Until the butter is completely mixed into the flour mixture, pulse the mixture. Next, transfer this mixture into a large basin. Alternatively, place flour, brown sugar, granulated sugar, baking powder, and salt in a large mixing basin and whisk to incorporate well. Toss to coat after adding the butter to the bowl. Next, either spread the butter into the flour with your hands or chop it into the flour with a pastry blender. Keep doing this till you see shaggy flecks throughout the flour.
- Add peaches and wet ingredients together. Whisk the egg, almond extract, vanilla bean paste or extract, and buttermilk together in a separate basin until well combined. Pour the buttermilk mixture and cut peaches into the flour mixture. Take care not to overwork the scone dough as you gently mix it together until you have a combined mass. If the dough is too sticky, add another tablespoon of flour and mix it in until it’s just blended. The dough should feel slightly sticky.
- Move to the surface of work. After lightly flouring your work area, remove the dough from the bowl and place it there. Gently form and pat the dough into an 8-by-8-inch circular disk approximately 1 inch thick using your lightly floured hands.
- Press and form the scones. As shown in the photo, divide the dough into 8 equal triangle-shaped wedges using a sharp knife or bench scraper.
- Chill the scones. To allow the scones to rise and puff up, place the formed scones on the prepared baking sheet, spacing them about an inch apart. While the oven is still heating up, put them in the refrigerator to cool for at least half an hour. <> Remember not to omit the chilling phase. The butter will have softened after working with the dough; the chilling period makes sure that it solidifies once more and gives the scones time to firm up.
- Apply and bake. Remove scones from the refrigerator. Lightly brush each scone’s top with a little buttermilk (or heavy cream) with a pastry brush. Next, if preferred, lightly dust each scone with demerara or Turbinado sugar. Scones should be baked for 25 to 30 minutes, turning the baking sheet halfway through, or until the tops of the scones are golden brown and have risen.
- Serve with glaze. To create the frosting, mix the powdered sugar, milk, ground cardamom, and bourbon or whiskey in a small basin. Mixture should be fully mixed and lump-free after stirring. Drizzle peach scones with icing. Serve right away. Have fun!
Notes
- For the peaches, I use white grape juice-soaked yellow cling peach halves that have been rinsed and diced. Freshly sliced peaches can also be used. For this recipe, I do not suggest using frozen peaches.
- Alternative to buttermilk: Instead of using buttermilk, use a 1:1 ratio of heavy whipping cream.
- Needs to avoid gluten? Replace the all-purpose flour with any gluten-free baking flour in a 1:1 ratio (Bob’s Red Mill gluten-free flour is our favorite!).
- Alcohol-free frosting: Mix 1 cup powdered sugar, 2 tablespoons chosen milk, and 1/4 teaspoon ground cardamom to make your frosting NA. Mixture should be fully mixed and lump-free after stirring. Drizzle peach scones with icing.
- Please read blog post in its entirety for more tips + tricks.