These Peach Scones are a real treat, and can go toe-to-toe with any bakery scone! You’ll love these buttermilk scones that are extra tender with juicy peaches in every bite, and topped with a dreamy, spiced bourbon icing. They’re the most perfect little treat to enjoy for breakfast or brunch with a warm beverage to cozy up to!

peach scones with glaze on platter with cup of coffee on the side

One of my favorite things to do is visit a bakery or café for a really delicious pastry moment. Extra points if the shop sells good coffee and has nice tunes playing with a great ambience, ha. I’m forever scouring my city or a travel location to seek them out! Scones are right up there with biscuits when it comes to my holy grail, bakery faves. Oh yes, these peach scones are irresistibly good!

Peach Scones with Spiced Bourbon Icing 🍑

Y’all are going to loveeee these peach scones mmkay. They’re so tender and buttery, possess the perfect amount of sweetness, and so easy to make! 🙌🏾 Bites of juicy peaches are strewn about them delivering flavor and contrast, and then drizzled with a spiced bourbon icing to make them extra swoon-worthy!

⇢ Whether it’s my peach sweet tea, this skillet peach cobbler, or these cutie little peach hand pies…I just adore anything peach-related, mmhmm, I do.

peach scones on platter with cup of coffee and Pete and gerry's egg carton on the side

DISCLOSURE: This post is sponsored by Pete & Gerry’s Pasture-Raised Eggs who I’m so excited to partner with; all thoughts expressed here are my own.

Their rich golden yolks are a reflection of the Certified Humane Pasture-Raised standard, the highest standard of care possible. A Pete & Gerry’s pasture-raised hen enjoys a well-rounded diet, plenty of time to soak up the sunshine on the pasture, ample socialization, and much more. No added hormones, no antibiotics & from small family farms…the best quality eggs you will find! ♡

Ingredients Needed For These Scones

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Flour: Traditional all-purpose flour, check.
  • Granulated sugar: Gotta have some sweetness with scones.
  • Brown sugar: Adds a touch of molasses flavor that’s so yummy!
  • Baking powder: The leavening agent to add some lift.
  • Salt: For balancing the flavors.
  • Butter: Just like biscuits, scones need dat butta butta, baby.
  • Buttermilk: Yields tender baked goods with a bit of tang.
  • Eggs: Unlike biscuits, scones use eggs for flavor and structure. And of course I’m using my faves, Pete & Gerry’s, for the highest quality of eggs out there!
  • Vanilla + almond essence: For a nice depth of flavor, whew.
  • Peaches: We can’t make peach scones without them peaches! I use yellow cling peach halves in white grape juice, drained & then chopped.
  • & demerara or turbinado sugar for sprinkling- optional!

How To Make Peach Scones:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper and then set aside.
  2. Combine dry ingredients & butter. You can do this 2 ways: in the body of a food processor or in a large bowl. Bring together the flour, granulated sugar, brown sugar, baking powder, salt, and butter until well combined.
  3. Combine wet ingredients & peaches. In another bowl, combine the buttermilk, egg, vanilla bean paste/extract, and almond extract, and whisk the mixture well to thoroughly combine. Empty the buttermilk mixture into the dry ingredients mixture along with the chopped peaches. Gently mix, bringing the scone dough together just until you have a combined mass, careful not to overwork.
  4. Transfer to work surface. Dust your work surface with a bit of flour and turn the dough out. Use lightly floured hands to gently shape and pat the dough into a round 8×8-inch disc that’s about 1-inch thick.
  5. Stamp & shape scones. Use a sharp knife or bench scraper to evenly section the dough into 8 equal triangle-shaped wedges (as pictured).

Chilling, Brushing & Finishing Peach Scones

  1. Refrigerate scones. Place the shaped scones onto the prepared baking sheet, arranging them about an inch or so apart so the scones have room to puff up and rise. Then place them into the refrigerator to chill for at least 30 minutes while the oven is still preheating.
  2. Brush & bake. Take scones out of the fridge. Use a pastry brush to brush the top of each scone with a bit of buttermilk (or heavy cream). Then sprinkle each scone with a touch of demerara/turbinado sugar, if desired. Bake the chilled scones for 25-30 minutes, rotating the baking sheet at the halfway mark, until the scones have risen and have golden brown tops.
  3. Glaze & serve. To make the icing: In a small bowl, combine the powdered sugar, bourbon/whiskey, milk, and ground cardamom. Stir mixture until well combined and free of any lumps. Drizzle icing over peach scones. Serve immediately. Enjoy!
bitten peach scone on top of plateful of peach scones

Notes, FAQs & More On These Peach Scones

You may have additional questions about this peach scones recipe. Like other recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra info you might find helpful:

  • Troubleshooting your scone dough: While scones are straightforward, you might encounter some issues. Typical issues can be dry dough or sticky dough. If you find your dough to be too dry, use a touch more buttermilk, just enough to bring the dough together. Alternatively, if your dough feels too sticky, add a touch more flour, just enough to prevent stickiness. Badda bing, badda boom…scone dough is easy to remedy if needed, no worries.
  • Storing leftover peach scones: Keep leftover scones stored inside of an airtight bag. For best freshness, they’ll keep in the fridge for 2-3 days.
  • Can I freeze unbaked scones? Yes, scones are actually ideal for freezing. Individually wrap each scone in foil and then place in an airtight baggie and they’ll keep frozen for 2-3 weeks. The frozen scones can be baked right away, no need to thaw. Just let them sit out on the counter while the oven is preheating- add a few more minutes onto the baking time, if needed.
  • Can I freeze leftover baked scones? Yes! Make sure the baked peach scones have cooled completely, first. Then wrap each scone tightly in foil and then a plastic bag (a good measure to prevent freezer burn!), and they’ll keep in the freezer for 2-3 weeks. When ready, thaw in the fridge (or at room temp!) and reheat in the microwave until warmed through.
peach scones on platter

These Peach Scones deliver those bakery-style vibes we all know and love…super tender, flavorful, and such a nice treat! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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peach scones with glaze on platter with cup of coffee on the side

Peach Scones with Spiced Bourbon Icing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: Southern
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Description

These Peach Scones are a real treat, and can go toe-to-toe with any bakery scone! You’ll love these buttermilk scones that are extra tender with juicy peaches in every bite, and topped with a dreamy, spiced bourbon icing. They’re the most perfect little treat to enjoy for breakfast or brunch with a warm beverage to cozy up to!


Ingredients

Scale

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

  1. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper and then set aside.
  2. Combine dry ingredients & butter. You can do this 2 ways: in the body of a food processor or in a large bowl. In the body of a food processor, combine flour, granulated sugar, brown sugar, baking powder, salt, and cubed butter. Pulse the mixture together until the butter is fully incorporated within the flour mixture. Then empty this mixture into a large bowl. Alternatively, in a large mixing bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt, and whisk until well blended. Add the butter into the bowl and toss to coat. Then use a pastry blender to cut the butter into the flour, or pinch it with your fingertips, smearing the butter into the flour. Continue this process until you see shaggy flecks throughout the flour.
  3. Combine wet ingredients & peaches. In another bowl, combine the buttermilk, egg, vanilla bean paste/extract, and almond extract, and whisk the mixture well to thoroughly combine. Empty the buttermilk mixture into the flour mixture along with the chopped peaches. Gently mix, bringing the scone dough together just until you have a combined mass, careful not to overwork. The dough should feel slightly sticky, if yours is excessively sticky add in another tablespoon of flour, as needed, working it in until just combined.
  4. Transfer to work surface. Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to gently shape and pat the dough into a round 8×8-inch disc that’s about 1-inch thick.
  5. Stamp & shape scones. Use a sharp knife or bench scraper to evenly section the dough into 8 equal triangle-shaped wedges (as pictured).
  6. Refrigerate scones. Place the shaped scones onto the prepared baking sheet, arranging them about an inch or so apart so the scones have room to puff up and rise. Then place them into the refrigerator to chill for at least 30 minutes while the oven is still preheating. >> Note: do not skip the chilling step. After working the dough, the butter will have softened and the chill time ensures that the butter solidifies again and the scones have time to firm up.
  7. Brush & bake. Take scones out of the fridge. Use a pastry brush to brush the top of each scone with a bit of buttermilk (or heavy cream). Then sprinkle each scone with a touch of demerara/turbinado sugar, if desired. Bake the chilled scones for 25-30 minutes, rotating the baking sheet at the halfway mark, until the scones have risen and have golden brown tops.
  8. Glaze & serve. To make the icing: In a small bowl, combine the powdered sugar, bourbon/whiskey, milk, and ground cardamom. Stir mixture until well combined and free of any lumps. Drizzle icing over peach scones. Serve immediately. Enjoy!

Notes

  1. For the peaches: I use yellow cling peach halves in white grape juice, drained & then chopped. You can also use fresh chopped peaches. I do not recommend using frozen peaches for this recipe.
  2. Buttermilk substitute: Use heavy whipping cream as a 1:1 ratio in lieu of buttermilk.
  3. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  4. Alcohol-free icing: To make your icing NA, combine 1 cup powdered sugar + 2 tablespoons milk of choice + 1/4 teaspoon ground cardamom. Stir mixture until well combined and free of any lumps. Drizzle icing over peach scones.
  5. Please read blog post in its entirety for more tips + tricks.