Vanilla Peach Scones

Jul 20, 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. Toasted pecan and maple glaze add flavor and texture. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works.

Prep 25 min

Cook 18 min

Cooling 30 min

Total 1 hr 13 min

Yield 8 scones

Diet —

Ingredients

Adjust yield

scones

2 ½ cups (300.0 g)all-purpose flour
½ cup (100.0 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

Inclusion

85.0 g (85.0 g)toasted pecans, cooled and chopped

Finish

¾ cup (85.0 g)confectioners' sugar, for glaze
2.0 tbsp (40.0 g)pure maple syrup, for glaze

Make it at home

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Instructions

Heat the oven to 400°F (205°C) and line a baking sheet with parchment.
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.
Fold the toasted pecans, cooled and chopped into the finished dough or batter just until evenly distributed; do not overmix. The inclusions should be distributed without overworking the base.
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 on a rack before finishing.
Allow approximately 30 minutes total cooling after baking or frying, including any initial cooling in the pan, and wait longer if needed until completely cool before adding the finish. Use the temperature of the dessert, rather than the clock alone, to judge readiness.
For the maple glaze, whisk the glaze confectioners' sugar and maple syrup until smooth and pourable. Drizzle over the fully cooled dessert. The finish should stay on the surface without melting into the dessert.

Tips

Optional add-in: fold 85 g toasted almonds 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, citrus glaze (1½ tbsp fresh lemon juice): whisk the confectioners' sugar and lemon juice until smooth and pourable. Drizzle over the fully cooled scones.
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, 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 (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.
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 scones?

Plan on 25 minutes of prep and 18 minutes of cooking, plus 30 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.

497 Calories / serving

26.8g Fat

59.2g Carbs

6.3g Protein

28.9g Sugar

Whole recipe (8 servings): ~3976 cal · 214g fat · 474g carbs · 50g protein · 231g sugar

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

Per serving · 497 calories

What it takes to burn one serving

Brisk walking 94 min·5.5 mi·~11000 steps
Walking uphill or incline treadmill 67 min·3.4 mi·~6700 steps
Moderate cycling 50 min·10.0 mi
Swimming laps 70 min
Jogging 49 min·4.1 mi·~7850 steps
Stair climbing 46 min·~4150 steps
Dancing 81 min
Bodyweight circuit training 50 min
Cleaning, errands, or playing with the dog 115 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.