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Peach Cobbler Scones

Capture the sweet scent of summer with these delightful Peach Cobbler Scones! Bursting with juicy peaches and topped with a delightful cobbler crumble and a sweet vanilla glaze, these scones are perfect for brunch, a treat, or a special breakfast. Easy to make and wonderfully impressive!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 2.5 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.25 cup brown sugar
  • 2 tbsp granulated sugar
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 12 tbsp cold butter grated
  • 1 cup buttermilk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup chopped peaches fresh or frozen, 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
  • 0.5 cup powdered sugar
  • 1 tbsp brown sugar
  • 0.5 tsp vanilla bean paste or extract
  • 1-3 tbsp milk for desired consistency

Equipment

  • baking sheet
  • Parchment paper
  • Large bowl
  • Small bowl
  • Whisk
  • Pastry Blender or Fingertips
  • spatula or wooden spoon
  • Knife or Bench Scraper
  • Fork
  • Measuring cups and spoons

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, brown sugar, and granulated sugar.
  3. Step 3: Add the grated cold butter to the dry ingredients. Work the butter into the flour mixture with your fingertips or a pastry blender until it resembles coarse meal with some pea-sized butter pieces.
  4. Step 4: In a separate bowl, whisk together the egg, buttermilk, and vanilla extract. Pour this wet mixture into the dry ingredients and mix with a spatula or wooden spoon until just combined. Do not overmix.
  5. Step 5: Gently fold in the chopped peaches. If the dough is too sticky, add a tablespoon more flour; if too dry, add a splash more buttermilk.
  6. Step 6: Turn the dough onto the prepared baking sheet and pat it into a 6-7 inch round. Cut the round into 8 wedges.
  7. Step 7: In a small bowl, combine the melted butter, flour, and brown sugar for the crumble. Mix with a fork until it forms clumps. Sprinkle the crumble evenly over the scone wedges.
  8. Step 8: Bake for 20–25 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
  9. Step 9: While the scones cool, whisk together powdered sugar, brown sugar, and vanilla bean paste/extract in a small bowl. Add milk, 1 tablespoon at a time, until you reach a drizzling consistency.
  10. Step 10: Drizzle the glaze over the slightly cooled scones. Let the glaze set for a few minutes before serving.

Notes

If you don't have buttermilk, substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and letting it sit for 5 minutes. Add nutmeg or lemon zest for extra flavor, or toasted pecans/walnuts to the crumble.