Peach Cobbler Scones
These moist and flaky Peach Cobbler Scones are the ultimate summer treat! Made with rich buttermilk and packed with juicy, fresh peach chunks, each scone is topped with a buttery brown sugar cobbler crumble and finished with a luscious vanilla bean brown sugar glaze. Perfect for breakfast, brunch, or dessert, these bakery-style scones combine all the cozy flavors of peach cobbler with the tender texture of a classic scone.
Peach Cobbler Scones
Moist, flaky buttermilk scones filled with fresh peach chunks, topped with a brown sugar crumble and a vanilla bean glaze. The perfect blend of cobbler and scone!
Ingredients
For the Scones:
- 2½ cups all purpose flour
- 1 tbsp baking powder
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- ½ tsp salt
- ½ tsp cinnamon
- 12 tbsp cold butter grated
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 1 cup chopped peaches *up to 1½ cups if desired
For the Cobbler Crumble:
- 1 tbsp melted butter
- 2 tbsp all purpose flour
- 2 tbsp brown sugar
For the Vanilla Bean Glaze:
- ½ cup powdered sugar
- 1 tbsp brown sugar
- ½ tsp vanilla bean paste use extract if you do not have paste
- 1-3 tbsp milk
Instructions
For the Scones:
- In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder ½ tsp salt, ½ tsp cinnamon, ¼ cup brown sugar and 2 tbsp granulated sugar.
- With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a mealy texture.
- In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.
- Fold in peaches; you want the dough to be just sticky enough to stick to your hands. Add more flour 1 tbsp at a time if too wet from the peaches (they will release juice) or more buttermilk 1 tbsp at a time if you feel are too dry. Spread into a circle onto a baking sheet and cut into serving sizes, the same way you would a pizza.
- Top with cobbler crumble (see directions below) and bake at 350 degrees F for 20-25 minutes or until lightly golden on edges.
For the Cobbler Crumble
- To prepare the crumble, add 1 tbsp melted butter, 2 tbsp flour and 2 tbsp brown sugar to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.
For the Vanilla Bean Glaze:
- In a small bowl, combine ½ cup of powdered sugar, 1 tbsp brown sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of water. Whisk until smooth, add more water 1 tbsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes
Amazing!!🤩
Love your recipes. Thank you so much for sharing
Just made these and they are not only moist but light and fluffy with a great peach flavor! It’s palisade peach season here in Colorado and this was the perfect recipe to use them for!
Best scones I’ve ever had! So perfect! Can’t wait to try more of your recipes.
I made this recipe with King Arthur Measure for measure gluten free flour and they turned out AMAZING!
Hi!! Oh my GOSH these are absolutely mouthwatering! The only thing I got wrong was the look, which is actually important to me lol! I ended up having to add almost a whole other 3/4 cup of flour to my dough due to it being so sticky/wet. Even then, they were really hard to cut and move onto a cookie sheet. They puffed up great, but looked sloppy, any advice?
These are fantastic! Thank you for sharing a great recipe! I will be making more of your products.
These are delicious but my dough seems to spread out when I put them in the oven. I used frozen blueberries and cold butter, any tips?