Vanilla Peach Maple Scones

Aug 5, 2026 · By VanillaGoods

Baking Scones Origin: Tahitian Vanilla: Extract Easy

These scones are tender inside with crisp, golden edges and visible layers from cold butter. Ripe peach adds fresh, summery fruit flavor without making it soggy. Maple adds flavor and texture. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works.

Prep 20 min

Cook 18 min

Cooling 10 min

Total 48 min

Yield 8 scones

Diet —

Ingredients

Adjust yield

scones

2 ½ cups (300.0 g)all-purpose flour
6.0 tbsp (80.0 g)granulated sugar
½ cup (113.0 g)cold unsalted butter, cubed
10.0 tbsp (150.0 ml)heavy cream
1.0 (50.0 g)large egg
1.0 tbsp (12.0 g)baking powder
½ tsp (3.0 g)fine sea salt
1 ½ tsp (7.5 ml)VanillaGoods vanilla extract
1 ¼ cups (170.0 g)ripe peaches, small dice and patted dry

Flavor Accent

1 ¾ tbsp (20.0 g)pure maple sugar

Make it at home

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Instructions

Heat the oven to 400°F (205°C) and line a baking sheet with parchment.
Stir the maple sugar into the granulated sugar until evenly blended with no clumps; use this mixture wherever the recipe calls for sugar.
Whisk the flour, sugar, baking powder, and salt. Cut in the cold butter until most pieces are pea-sized, with a few smaller flakes. Visible pieces of cold butter help create a tender, layered scone.
Whisk the cream, egg, and vanilla together. Pour the mixture over the dry ingredients and fold until a shaggy dough forms. Fold in the diced peaches with the last few turns, stopping as soon as the fruit is distributed. If dry flour remains, add extra cream 1 tablespoon at a time rather than making the dough wet. Stop before the dough becomes smooth; overworking makes scones dense.
Turn the dough onto a lightly floured surface, pat it into a 1-inch-thick disk, and cut it into 8 wedges. Transfer the wedges to the prepared sheet.
Bake for 16 to 20 minutes. The scones should be well risen with golden tops and browned edges.
Cool for 10 minutes before serving.

Tips

Optional add-in: fold 85 g toasted almonds, pecans or pistachios (cooled and chopped) into the finished dough or batter just until evenly distributed.
Optional add-in, cacao nibs: fold 85 g cacao nibs into the finished dough or batter just until evenly distributed.
Optional finish, cocoa dusting (1 tbsp unsweetened cocoa powder): sift the finishing cocoa through a fine sieve in a light, even cocoa dusting over the fully cooled scones just before serving. The finish should stay on the surface without melting into the dessert.
Optional finish, cream cheese glaze (3 oz cream cheese, softened, ¾ cup confectioners' sugar, 1 tbsp whole milk): beat the softened cream cheese until smooth, then gradually beat in the confectioners' sugar and milk. Drizzle or spread over the fully cooled scones.
Optional finish, honey glaze (¾ cup confectioners' sugar, 1½ tbsp honey, 1 tbsp whole milk): whisk the confectioners' sugar, honey, and milk until smooth and pourable. Drizzle over the fully cooled scones.
Optional add-in, toasted coconut: fold 85 g unsweetened toasted coconut flakes, cooled into the finished dough or batter just until evenly distributed.
Optional finish, vanilla glaze (1 cup confectioners' sugar, 1½ tbsp whole milk, ½ tsp VanillaGoods vanilla extract): whisk the confectioners' sugar, milk, and vanilla extract until smooth. Drizzle over the fully cooled scones.
Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla peach maple scones?

Plan on 20 minutes of prep and 18 minutes of cooking, plus 10 minutes to rest, chill, or cool. It makes 8 scones.

Can I use a different form of vanilla?

Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

368 Calories / serving

19.2g Fat

43.5g Carbs

5.3g Protein

14.7g Sugar

Whole recipe (8 servings): ~2944 cal · 154g fat · 348g carbs · 42g protein · 118g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 368 calories

What it takes to burn one serving

Brisk walking 70 min·4.1 mi·~8200 steps
Walking uphill or incline treadmill 50 min·2.5 mi·~5000 steps
Moderate cycling 37 min·7.4 mi
Swimming laps 52 min
Jogging 36 min·3.0 mi·~5750 steps
Stair climbing 34 min·~3050 steps
Dancing 60 min
Bodyweight circuit training 37 min
Cleaning, errands, or playing with the dog 85 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.