Ingredients
Equipment
Method
Prep and mix the dough
- Preheat oven to 400F and line a sheet pan with parchment.
- Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, and salt in a large bowl.
- Cut in cold unsalted butter until the mixture resembles coarse crumbs with some pea-sized pieces.
- Whisk heavy cream, egg, and vanilla extract together, then pour over the flour mixture and stir until just combined.
- Fold in diced fresh peaches gently, stopping as soon as no dry flour remains.
Shape and chill
- Turn the dough onto a floured surface and pat into a 1-inch thick circle, then cut into 8 wedges.
- Refrigerate for 15 minutes, until the dough feels firm to the touch.
- Brush the tops with heavy cream after chilling, aiming for an even, glossy coating.
Bake and glaze
- Bake for 20-22 minutes at 400F until the tops are golden and the edges look set.
- Cool slightly so the glaze stays glossy and doesn’t run off immediately.
- Whisk powdered sugar with peach nectar or milk and vanilla until smooth, then drizzle over warm scones for a glossy vanilla peach glaze that seeps into the craggy tops.
Notes
For extra flaky scones, keep the butter very cold and mix just until the dough comes together—overworking will make it tough. Store covered in the fridge up to 3 days; rewarm at 325F for 5 minutes. Freeze baked scones without glaze for up to 2 months, then thaw and glaze before serving. If you want a dairy-light option, use half heavy cream and half buttermilk-style dairy substitute with similar fat content.