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peaches and cream scones on cooling rack

Peaches 'n Cream Scones with Honey Glaze

These peach scones are sweetened with raw honey for the perfect summer flavor, with the added bonus of yummy honey glaze on top.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast

Equipment

  • Food Processor
  • Mixing Bowl
  • Rubber Spatula
  • Bench Scraper or Chef's Knife

Ingredients
  

Scones

  • 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

Glaze

  • 1/4 cup Confectioner's Sugar
  • 1 tbsp Raw Liquid Honey
  • 1 tsp Milk

Instructions
 

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.
    dry ingredients in food processor
  • 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.
    blending liquid ingredients
  • 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.
    honey-sweetened scone batter poured onto cutting board
  • 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.