Peaches n' Cream Scones
Recipe type: Breakfast or Brunch
Scones with fresh peaches and white chocolate chips finished with an almond glaze. These scones will have you excited for breakfast!
  • For the Scones:
  • 2 cups + 2 Tablespoons all purpose flour
  • ⅓ cup brown sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold & cubed
  • 1 egg
  • ¼ cup heavy whipping cream, plus more for brushing
  • ¼ cup sour cream
  • 2 teaspoons vanilla extract
  • ½ cup fresh peaches, diced
  • ½ cup white chocolate chips
  • For the Glaze:
  • ½ cup powdered sugar
  • ⅛ teaspoon almond extract
  • 1-3 Tablespoons heavy whipping cream
  1. For the Scones:
  2. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or a silpat mat
  3. In a medium sized bowl, sift 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.
  4. Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly pour the wet mixture into the dry ingredients, and mix until just combined.
  5. Gently fold in the peaches & white chocolate chips till combined.
  6. On a well-floured surface or silpat mat, turn out the scone dough. Flour your hands and pat into a small disk that's about a ½" thick. Cut into 6-8 slices (I did 8). If you didn't use a silpat mat, transfer to the parchment lined baking sheet. Place or pull them about 1" apart from each other. Brush each scone with just a bit of heavy cream.
  7. Bake for 16-18 minutes, or just until golden brown (I did 16 min.)
  8. For the Glaze:
  9. Whisk together powdered sugar, almond 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 consistency you prefer. Taste and add more almond extract if you want a stronger almond flavor. Pour, spread or drizzle over warm scones.
If you aren't a glaze person, feel free to sprinkle with corse sugar and omit the glaze.
Recipe by Baked in AZ at