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Peach scones with a cream cheese drizzle set on a wire rack

Peaches ‘n Cream Scones

  • Author: Zestful Kitchen
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 mins
  • Yield: 8 scones + 1 ¼ cups cream cheese drizzle 1x
  • Category: Brunch
  • Method: Baking
  • Cuisine: American


Delicious peaches and cream scones using fresh, juicy peaches (you can also use frozen), lightly spiced with cinnamon and finished with a dreamy cream cheese drizzle. Brunch is looking good!



Peach Scones

  • 10 tablespoon unsalted butter, frozen, and divided
  • 1½ cups peeled, pitted, and diced fresh peaches
  • ½ cup whole milk
  • ½ cup sour cream
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour (10 ounces)
  • ⅓ cup sugar (2 ½ ounces)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon table salt

Cream Cheese Drizzle


Peach Scones

Heat oven to 425°F and adjust oven rack to middle position. Line a baking sheet with parchment paper.

Grate 8 tablespoons butter on a large-hole grater. Separately freeze grated butter and diced peaches until needed. Melt remaining 2 tablespoons of butter and set aside.

Whisk together milk, sour cream, and vanilla in a medium bowl; refrigerate until needed. Whisk flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.

Add frozen butter to flour mixture and toss with fingers until thoroughly coated. Add milk mixture to flour mixture and fold with spatula until just combined.

Transfer dough to a well-floured work surface. Dust dough with flour and knead 10 to 12 times until it forms a rough ball, adding flour as needed to prevent sticking.

Roll dough out into a 12-inch square. Fold dough into thirds over each other to create a 12×4-inch rectangle. Lift ends of dough and fold by thirds again to form a 4-inch square. Transfer dough to a plate and freeze for 10 minutes.

Roll chilled dough into a 12-inch square. Sprinkle frozen peaches evenly over surface and lightly press into dough. Roll into a tight log, ending with seam side down. Press log into a 12×4-inch rectangle. Cut log crosswise into 4 equal sections. Cut each section diagonally to form 2 triangles (8 triangles total). Transfer scones to prepared baking sheet.

Brush tops of scones with 2 tablespoons melted butter. If desired, lightly sprinkle tops with sugar for additional crunch.

Bake until tops and bottoms are deep golden brown, 25-30 minutes. Transfer to wire rack and cool completely.

Cream Cheese Drizzle

Whip cream cheese on high with hand mixer for 1 minute. Add vanilla and milk and mix on medium for 1 minute, or until no lumps remain.

Add powdered sugar and mix on medium until smooth, 1-2 minutes, adding additional milk if needed. Drizzle over cooled scones and serve.


You can also use frozen peaches:

Swap fresh peaches for purchased frozen peaches in recipe. Make sure to dice peaches as listed in recipe, but do not use them thawed. If you must, thaw peaches to dice then refreeze before using in recipe.


  • Serving Size: 1 scone
  • Calories: 378
  • Sugar: 19g
  • Sodium: 287mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 54mg

Keywords: Peach Scones, Fresh Peach Scones

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