These fluffy gluten-free Peach Scones are filled with pops of sweet peaches throughout and topped with a light glaze. They’re great for an end of Summer breakfast or brunch!
I’m back with another Scone recipe!
This time, I’m all about gluten-free Peach Scones.
In Colorado we get these massive Palisade Peaches and every year I’ve got to try something new with them. And if it works, I share the recipe here.
Now it’s time for Peach Scones!
These fluffy scones have pops of peaches throughout and a light glaze on top. Fresh, juicy peaches are made for scones like these.
You’ve gotta try fresh fruit in scones, if you’ve never had it!
These scones are made gluten-free with a gluten-free all purpose flour blend. Be sure to use a high quality blend, that includes xantham gum.
The other ingredients are classic Scone ingredients, like:
- baking powder
- cold butter
But, instead of using heavy cream, buttermilk or sour cream, I like to use Greek yogurt. It’s a healthy swap, that still works well to make these scones a little tangy and fluffy.
I also like to add in some cinnamon and a bit of nutmeg to deepen the flavor of the Scones. If you’d prefer more of a Peaches and Cream flavor, you can omit the cinnamon and nutmeg and add more vanilla into the scone batter and glaze.
Be sure to use ripe peaches. I recommend tossing them in a little flour, prior to adding them to the scone batter. This will make the scone batter easier to work. Especially if you have super juicy peaches, like I did. If your peaches aren’t so juicy, you can omit the flour or use less (1-2 teaspoons).
I definitely recommend topping these gluten-free Peach Scones with a light glaze. To keep them picture perfect with a white glaze, don’t use vanilla.
But, if you love vanilla as much as a I do, add 1 teaspoon or so to the glaze as well. My vanilla is dark, so when I take pictures with a glaze I don’t use it at all.
Fluffy, classic scones filled with pops of juicy peaches and topped with a light glaze… sign me up! 🙂
After ya’ll make these, let me know what you think. I always need more Peach recipes by the time August rolls around, let me know if you want more too! Leave a comment, below.
- 2 cups gluten-free all purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- dash of nutmeg (optional)
- 1/2 tsp salt
- 1/3 cup cold butter, diced (into pea-sized pieces)
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 1 egg
- 1 cup finely diced peaches (about 1 1/2-2 peaches)
- 1 tbsp gluten-free all purpose flour
- 1 cup powdered sugar
- 2 tbsp milk of choice (skim, 2%, whole or almond)
To begin, prepare a pan with parchment paper.
To a medium mixing bowl, add your flour, sugar, baking powder, cinnamon, nutmeg and salt and stir together till combined. Sprinkle your butter pieces across your dry ingredients and stir them together till the butter is covered.
To a separate bowl, add your Greek yogurt, milk, vanilla and egg and whisk together till smooth. Pour into your bowl of dry ingredients and mix together till you have a crumby/shaggy dough.
To a small bowl, add your diced peaches and 1 tbsp of flour and stir till the peaches are covered in the flour. Add to your scone batter, and gently fold them in.
Pour your scone dough onto your pan. Gently work the dough and press it into a disc shape, about an inch tall. *If your dough is too sticky, sprinkle a little flour on top to help you work it together.
Using a sharp knife, cut the disc into 8 equal pieces. Use a small spatula and carefully separate the scones till they are about an inch apart from each other.
Place in the freezer. Preheat your oven to 400.
Once your oven is ready, bake your scones for about 20-22 minutes, or till the scones are set on top, springy to touch, or a toothpick inserted comes out clean.
Let cool before drizzling glaze on top.
To a small bowl, add your powdered sugar and milk and whisk them together till you have a smooth glaze.
Drizzle across the tops of each scone. Devour!
Stored in an airtight container at room temperature these last about a day, or about a week in the fridge.