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–+ servings
a stack of peach cobber scones

Peach Cobbler Scones

5 from 8 votes
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!
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Course: Dessert
Keyword: baking, cobbler, peach, peach cobbler, scones
Servings: 8
Author: Hailey McCluskey

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