Peaches N’ Cream Scones with Honey Glaze
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This peach scone recipe takes advantage of the season’s freshest peaches, combining them with honey for a subtle sweetness that is perfect for brunch.
Each summer, our local farm market makes the trek to Pennsylvannia to pick up fresh peaches by the crate full. They drive them back to Vermont and make their announcement – “Peaches have arrived.” Locals flock to get bags full of the still fresh peaches that simply tastes like summer. From pies to ice cream, to smoothies and crisps, we make the most of those peaches while we can get ’em.
If you’re in Vermont, visit Adams Apple Orchard and Farm Market to get your peaches in august!
I wondered, as I pondered breakfast one August morning, if I could make a peach scone that would substitute honey for sugar without adding too much moisture. After some recipe research and adjustments, I landed on the perfect combination of sweet and soft, and I couldn’t resist adding a yummy honey glaze to top it off.
About my Peach Scone Recipe
This peach scone recipe is a variation of our versatile honey scone recipe, but substitutes sour cream for an even softer pastry. To make up for the moisture in the peaches, this recipe uses a little less cream than typical, but still turn out plenty moist. The honey substitution means your scones are free of processed sugar and come out of the oven just a little bit golden. Personally, I love this easy sugar substituion, particularly because I’ve been trying to cut down on my sugar intake lately!
These scones could easily be made with white whole wheat flour if you want to make a more nutritious pastry. I would simply add another teaspoon of milk when stirring the liquids together to account for the whole wheat grains.
Getting a golden touch on your scones sometimes requires a little trick – for the last 2 minutes of your baking time, switch your oven over the convection. This will get the air circulating and help to brown them just a little bit. Be sure to keep an eye on them so you don’t go too far.
While you don’t have to mix these scones with a cute bee spatula, it sure does bring a smile to your face 🙂
Peaches ‘n Cream Scones with Honey Glaze
- Food Processor
- Mixing Bowl
- Rubber Spatula
- Bench Scraper or Chef's Knife
- 2 cups All Purpose Flour (can substitute white whole wheat if preferred; add 1 tsp milk if using this variation)
- 1 tbsp Baking Powder
- 1 tsp salt
- 5 tbsp Butter Cold, cut into 1/2 cubes
- 1/2 cup Sour Cream
- 2 tbsp Raw Honey
- 1 tBstbsp Milk
- 1 large Peach – cored, peeled, and diced
- 1/4 cup Confectioner's Sugar
- 1 tbsp Raw Liquid Honey
- 1 tsp Milk
Maket the Scones
- Preheat oven to 425 degrees; prepare a baking sheet with parchment paper or a silicone baking mat.
- Place the flour, baking powder, and salt in the bowl of your food processor fitted with the blade. Pulse about 10 times to thoroughly blend.
- Place cubes of cold butter on top of your dry ingredients, spread across the surface. Pulse 10 times to blend in. You should end up with a sand-like mixture.
- Turn your mixture into a large mixing bowl, and add peaches. Stir gently until all peaches are coated with flour (this will help them to not sink to the bottom when baking).
- In a separate small bowl or measuring cup, mix sour cream, honey, and milk till well-blended.
- Add liquid ingredients to dry and gently stir with a spatula until just combined; some crumbs will remain, but do not over-stir.
- Turn dough out onto a floured work surface or cutting board and use your hands to knead together a few times, mixing in any loose crumbs. Shape into a disc about 6-8 inches across and 1-1.5 inches thick.
- Use your bench scraper or a large knife to cut the dough ball into 8 wedges
- Place wedges onto prepared baking sheet, place in oven and bake for 12-15 minutes or until lightly golden brown around the edges. Remove from oven and allow to cool 5-10 minutes.
Make the Honey Glaze
- Mix the confectioner's sugar, honey, and milk in a small bowl and stir until no lumps remain.
- Use a spoon to drizzle glaze over cooled scones.