Description

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!

Ingredients

2-1/2 cups all-purpose flour

2 tbsp. sugar

2–1/2 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

Glaze

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)

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Instructions

In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and lemon zest.
Using pastry blender (or by hand) cut in butter until mxture is crumbly.
Add buttermilk and stir with a fork to make a soft, sticky dough.
Lightly flour hands and press dough into a ball.
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.
Gently fold in the peaches.
Press dough until it is 1″ thick. (don’t worry about the shape here)
Using a 2-½ inch cutter, cut out rounds. You can also use the top of a drinking glass.
Place on ungreased baking sheet.
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.
Brush tops of scones with beaten egg mixture.
Bake in 425°F oven for 14 to 16 minutes or until golden.
Cool for five minutes on wire cooling rack.
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.
Use a spoon to drizzle the glaze on top of scones and top with sliced almonds (if using).

Notes

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

Nutrition

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