Peach Cobbler Scones
These peach cobbler scones are one of my absolute favorites — and once peach season arrives, they’re always on the menu.
They begin with my classic cream scone recipe, then get turned up a notch with cinnamon, sweet peaches, a buttery cobbler crumble, and a simple vanilla glaze. They’re crisp and golden around the edges, tender in the center, and filled with juicy peaches in every bite.
You’re going to want to make these. Enjoy, my friends! 🍑
Yield: 8 scones
Prep time: 25 minutes
Freeze time: 15–20 minutes
Bake time: 22–24 minutes
Peach Cobbler Scones
2¼ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
10 tablespoons cold salted butter, cubed
1 large egg
1 teaspoon vanilla extract
7 tablespoons cold heavy cream
1½ cups diced frozen peaches
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons heavy cream, for brushing
Cobbler Crumble
¼ cup all-purpose flour
1 tablespoon packed brown sugar
1 tablespoon granulated sugar
2 tablespoons cold salted butter, cubed
Vanilla Glaze
⅓ cup powdered sugar
½ teaspoon vanilla extract
1–2 teaspoons heavy cream, plus more as needed
Instructions
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
Add the cubed cold butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the pieces are about the size of very small peas.
In a separate bowl, whisk together the egg, vanilla, and 7 tablespoons heavy cream.
Pour the wet ingredients into the flour and butter mixture. Stir gently with a fork until a shaggy dough begins to form. Use your hands to bring the mixture together, working the dough as little as possible.
Keep the peaches frozen until you’re ready to add them. Toss the diced peaches with 2 tablespoons flour and 2 tablespoons brown sugar.
Gently pat the dough into a thick rectangle. Scatter the peaches over the dough, then fold it over itself a few times to distribute the fruit and create layers. Work quickly so the butter and peaches stay cold.
Shape the dough into an approximately 8-inch round. Cut it into 8 wedges and arrange them on the prepared baking sheet, leaving space between each scone.
Freeze the shaped scones for 15–20 minutes. While they chill, preheat the oven to 425°F.
To make the crumble, combine the flour, brown sugar, and granulated sugar in a small bowl. Cut in the cold butter with a fork or your fingertips until small crumbles form.
Remove the scones from the freezer. Brush the tops with heavy cream and generously sprinkle with the crumble.
Bake at 425°F for 12 minutes. Without opening the oven for long, reduce the temperature to 400°F and bake for another 10–12 minutes, or until the scones are golden and the centers are baked through. If the tops begin browning too quickly, loosely cover them with foil for the remainder of the baking time.
Let the scones rest on the pan for 2–3 minutes before transferring them to a wire rack.
Whisk together the powdered sugar, vanilla, and 1 teaspoon heavy cream. Add additional cream a little at a time until the glaze reaches your desired consistency.
Drizzle the vanilla glaze over the slightly warm scones and enjoy.
Courtney’s Tips for the Best Peach Scones
Keep the peaches frozen until you fold them into the dough. Thawed peaches release more liquid and can make the dough difficult to handle.
Cold dough creates the best texture. If the dough feels soft or sticky after shaping, give it a few extra minutes in the freezer.
Handle the dough gently and resist the urge to knead it smooth. A slightly shaggy dough produces more tender, flaky scones.
Begin checking the scones after 22 minutes. They should feel set in the center — not wet or doughy — when gently pressed.
Wait until the scones are only slightly warm before glazing them so the glaze doesn’t completely melt.
