Vanilla Glazed Brown Sugar Peach Scones.
These tender and moist brown sugar peach scones are packed with fresh peaches and nutty oats, and covered with a rich vanilla glaze.
Ok. True confessions. I made the brown sugar peach scones you see pictured here a month ago with the last of this season’s fresh Colorado peaches. Then, I had a busy few weeks filled with a mix of challenging and awesome interruptions. Some good, some not so good, all time-consuming. In other words … life.
I had intended to post this recipe in plenty of time for you, dear reader, to take advantage of peach season. That, obviously, didn’t happen. The best laid plans, and all that. If you’re lucky enough to have access to a few fresh peaches this late in the season, please make these peach scones immediately! If you, like me, are looking at peach season longingly in the rear view mirror, there is good news: just use a different kind of fruit. Plums would be divine. Apples would be heavenly. Pineapple will have you dreaming of the tropics.
Aside from the little problem of having access to good fresh peaches, there is nothing about the title of this recipe that doesn’t appeal to me. Vanilla glaze? Yes, please. Brown sugar? Absolutely. Peaches? Most definitely. Scones? Well…. maybe.
Ok. I confess. (Again) If you were to offer me Glazed Brown Sugar Peach Scones, I might get a little hung up on the scones part. Because, here’s the thing… scones can be awesome, tender treats or a little like a jam and cream covered hockey puck. These fresh peach scones are, naturally, not of the hockey puck variety. These scones are incredibly tender and moist, and packed with the flavor of fresh peaches, brown sugar, vanilla and oats.
These peach scones are exactly the type of thing I want to eat in the morning with a steaming cup of coffee.
Or, in the afternoon (also with a steaming cup of coffee). They’d be a great addition to a brunch. Give them as a gift to anyone from whom you need to earn brownie points. Or hoard them and keep them all to yourself. Do whatever you want. Just make them.
- 1½ cup peeled diced peaches
- ¾ cup old fashioned oats
- 2 cupsunbleached all-purpose flour
- ¾ tsp salt
- 2 tsp baking powder
- ⅓ cup granulated sugar
- 3 tbsp dark brown sugar
- 1 stick butter, cold and cut into small chunks
- 1 large egg
- 1 tsp pure vanilla extract
- ½ cup plain, unsweetened full fat yogurt
- ½ cup powdered sugar
- 1 tbsp pure vanilla extract
- 1-3 tbsp heavy cream
- Peal and dice peaches and set in a colander to drain while you make the scones.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Toast the oats in the oven for about 10 minutes - until they start to smell nutty and are a deep golden brown. Remove from the oven, let cool to room temperature and grind to a powder in a food processor or coffee grinder.
- Add the ground oats, flour, salt, baking powder, baking soda and both sugars to a large bowl and whisk to combine.
- Rub the butter into the flour mixture with your hands until the mixture resembles coarse meal and there aren't any chunks of butter larger than pea-size.
- In a small bowl, whisk together the egg, vanilla and yogurt and add this mixture to the dry ingredients. Stir gently, just until all the dry ingredients are moistened and a soft dough has formed. Fold in the diced peaches.
- Turn the dough out onto a parchment covered baking sheet and, using your hands, shape into an 8-inch circle. Bake for 30-35 minutes until light-golden brown. Remove from the oven and let cool for at least 15 minutes on a wire rack while you make the glaze.
- Whisk together the powdered sugar, vanilla and cream until smooth With a serrated knife, gently cut the scones into 8 equal slices. Brush each with a generous amount of vanilla glaze. Serve right away or store in an airtight container for up to 2 days.