Peach Scones Recipe

You will love this Peach Scones Recipe! Fresh peaches with lemon zest in a flaky scone drizzled with a peach orange glaze. A sprinkle of slivered almonds and you’ve got yourself a treat!

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Peaches are in season and they are delicious in these scones! Finely chopped peaches are added to the glazed and drizzled on top giving you even more peaches in every bite!

If you love scones, you will want to be sure to dry the lemon blueberry variation of this recipe. The are a family favourite.


  • homemade scones are so much better than bakery scones! Warm from the oven, these are the best!
  • easy to make with no fancy equipment required. You can make these completely by hand.
  • you can adapt this recipe by substituting your favourite fruit such as blueberries, raspberries, cranberries.


Ingredients for peach scones recipe.


Dry ingredients and lemon zest in mixing bowl with wooden spoon.

In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar and lemon zest. Stir well to mix in the lemon zest.

Cubed butter is added to the dry ingredients.

Add the cold, cubed butter and mix in with clean hands or use a pastry blender. Mixture will look like coarse crumbs.

Buttermilk is added to the butter mixture.

Add the buttermilk and stir with a fork. The mixture is going to be quite wet. That is normal.

Peaches are added to the batter.

Stir in the diced peaches. The peaches might add a fair amount of moisture to the dough.

Next, turn the dough out onto a floured surface and knead 10 times. If the dough is too sticky sprinkle up to 1/4 cup on top and continue kneading.

Beaten eggs are brushed on the tops of the scones.

Pat the dough into a roughly-shaped circle and cut into 2 to 2 and 1/2-inch circles using a cookie cutter. I like to use the top of a drinking glass sometimes.

You can gather up the scraps, pat the dough out and cut out more circles with the scraps. Place on baking sheet and cook in 425°F oven for 13-15 minutes.

Glaze for scones in white bowl with spoon.

For the glaze, combine powdered sugar and finely chopped peaches in a small mixing bowl. Gradually add enough orange juice until the glaze is a consistency that will drizzle from a spoon.

Scones on wire cooling rack are drizzled with glaze and almonds are scattered on top.

Drizzle the glaze over the scones and top with sliced almonds. The almonds are optional but highly recommended!


Store cooled scones in a covered container at room temperature for up to three days.

Cooled scones can be frozen in freezer-safe container for up to two months.

Close up image of Peach Scones on a white plate.

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Close up image of peach scones with glaze drizzled.

Peach Scones Recipe

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You will love this Peach Scones Recipe! Fresh peaches with lemon zest in a flaky scone drizzled with a peach orange glaze. A sprinkle of slivered almonds and you’ve got yourself a treat!


2-1/2 cups all-purpose flour

2 tbsp. sugar

21/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup cold butter cubed

1 cup peaches, diced

1 tbsp. lemon zest

1 cup buttermilk

1 egg, lightly beaten


1 cup powdered sugar

2 to 3 tbsp. orange juice

3 tbsp. finely chopped peaches

1/4 cup sliced almonds (optional to sprinkle on top)


  1.  In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and lemon zest.
  2. Using pastry blender (or by hand) cut in butter until mxture is crumbly.
  3.  Add buttermilk and stir with a fork to make a soft, sticky dough.
  4. Lightly flour hands and press dough into a ball.
  5. On a floured surface, knead 10 times. If the mixture is too sticky, add a few tablespoons of flour at. time and knead into the dough.
  6. Gently fold in the peaches.
  7. Press dough until it is 1″ thick. (don’t worry about the shape here)
  8. Using a 2-½ inch cutter, cut out rounds. You can also use the top of a drinking glass.
  9. Place on ungreased baking sheet.
  10. Gather up the scraps, press into shape again and cut out more circle. You should end up with 8 to 10 depending on the size of the cutter that you are using.
  11.  Brush tops of scones with beaten egg mixture.
  12.  Bake in 425°F oven for 14 to 16 minutes or until golden.
  13. Cool for five minutes on wire cooling rack.
  14. For glaze, mix powdered sugar with 3 tablespoons of finely chopped peaches. Add orange juice one tbsp. at a time until glaze is a consistency that can be drizzled on top of the scones.
  15. Use a spoon to drizzle the glaze on top of scones and top with sliced almonds (if using).



  • Buttermilk substitute – For 1 cup of buttermilk, put 1 tbsp. lemon juice or white vinegar into measuring cup. Add enough liquid to fill to the 1 cup measuring line.  Stir. Let stand for 5 minutes.
  • I like to use a larger circle cutter sometimes and yield 9 scones. 
  • Storage instructions: Store cooled scones in a covered container at room temperature.
  • Freezing instructions: Cooled scones can be frozen in freezer-safe container for up to two months.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 scone
  • Calories: 355
  • Sugar: 22.2 g
  • Sodium: 270.4 mg
  • Fat: 15.7 g
  • Saturated Fat: 8.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 48.7 g
  • Fiber: 1.9 g
  • Protein: 6.3 g
  • Cholesterol: 57.1 mg

One Comment

  1. All of your scone recipes are so good Sandra and these peach scones are delicious. The texture and flavour is spot on!

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