This Peach Cobbler Scones recipe features fresh peaches and cinnamon to flavor these tender cream scones with a cinnamon streusel and sweet vanilla glaze. These easy scones are the perfect way to use up peaches and eat peach cobbler for breakfast!
This post may contain affiliate links. Please see my Disclosure Policy.
These scones were inspired by a follower on TikTok who asked for them! I used my same cream scone base recipe and gave it an upgrade with added cinnamon and streusel topping. The streusel recipe is adapted from How Sweet Eats.
I used the base recipe from my Raspberry Cream Scones and gave them a cinnamon peach makeover! I also used this base for my Pistachio Lime Scones, which is my second most popular easy scone recipe if you want to try another flavor and don’t have any fresh fruit on hand.
Jump to:
Why you’ll love this recipe
- This recipe is adaptable. You can use any fruit and change the spices if you’d like.
- Scones are a quick recipe. There’s no proofing or chilling time before baking.
- There’s plenty of peach in the scones, ensuring you’ll get some in each bite.
- This is a no stand mixer scone recipe.
Ingredients
- I used fresh peaches to flavor the scones.
- Ground cinnamon flavors the scones and the streusel topping.
- All-purpose flour provides a tender crumb.
- Egg and heavy cream bind the scone dough and provide moisture.
- Kosher salt and vanilla balance the flavor profile.
- Butter brings richness to the scones and the streusel.
- Baking soda and baking powder give rise to the scones.
- Granulated sugar, brown sugar and powdered sugar sweeten this recipe.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these scones to your liking:
- No cinnamon — omit the cinnamon completely or change the spice to pumpkin pie spice or something similar.
- Frozen peaches — swap fresh for frozen peaches. You may want to cut them into smaller pieces.
- Another fruit — swap peaches for another fresh or dried fruit.
- Toppings — omit the glaze and/or streusel, if desired.
- Lemon — add lemon zest to the scone dough and glaze
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make peach cobbler scones
Step 1: Whisk all streusel ingredients together except flour. Add flour and mix to make crumbles. Chill until needed.
Step 2: Whisk together the scone dry ingredients. Add the wet ingredients and mix until combined.
Step 3: Form the dough into a 1-inch thick disk. Slice into 8 segments.
Step 4: Brush with heavy cream and pat streusel onto the tops. Bake. Glaze cooled scones.
Hot tips
- I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker.
- These are best served fresh. If you serve them past the first day they are made, I recommend reheating them in a toaster oven for 5-7 minutes at 350ºF.
- Work quickly as you do not want the butter to get too warm before baking, otherwise you risk your scones spreading flat in the oven.
Recipe FAQs
Store scones in an airtight container at room temperature for 3-4 days.
Yes, you can swap for frozen peaches, but you may want to chop them smaller before using. I like pea-sized chunks.
Yes, freeze unbaked scones in an airtight container for up to 3 months. Do not thaw before baking. Increase the bake time and keep an eye on them.
More recipes you’ll love
Lastly, if you make this Peach Cobbler Scones recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Peach Cobbler Scones
Ingredients
Streusel topping
- 3 tablespoon unsalted butter melted
- 2 tablespoon brown sugar (30g)
- 2 tablespoon granulated sugar (25g)
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup all purpose flour (62g)
Scones
- ¼ cup granulated sugar (55g)
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ teaspoon cinnamon
- 3 cups all-purpose flour (360g) plus more for rolling
- ½ cup unsalted butter chilled, cut into pieces (113g, 1 stick)
- 1 cup fresh peaches (200g) diced into pea size pieces
- 1 large egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 1¼ cups heavy cream plus more for brushing
Icing
- ¾ cup powdered sugar (86g)
- 2-3 tablespoon heavy cream
- ½ teaspoon vanilla
Instructions
Do ahead
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Spread out the diced peach on a plate or baking tray and freeze for 10-15 minutes while you prepare the streusel topping.
Make the streusel topping
- In a medium bowl add the melted butter, both sugars, cinnamon and salt. Whisk to combine. Add the flour and toss in with a fork to make crumbles, leaving some larger chunks. Set the streusel in the refrigerator while you prepare the scones.
Make the scones
- Combine granulated sugar, baking soda, baking powder, salt, cinnamon and flour in a large mixing bowl. Whisk thoroughly to combine.
- Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the diced peaches. Toss to coat the peach pieces in the dry ingredients.
- In a separate bowl whisk to combine the egg, vanilla and the heavy cream. Pour into the dry ingredients. Mix just until combined.
Slice and bake
- Working quickly, dump the dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 triangle segments.
- Place on parchment-lined baking trays. Brush with heavy cream and sprinkle with some of the streusel, patting it gently into the scones. Don’t be afraid to really pile it on, as some of the smaller pieces will diminish in the oven.
- Bake for 25-30 minutes. Transfer to a cooling rack and let cool before glazing.
Make the glaze
- Whisk together the powdered sugar, vanilla and cream. Start with less cream and add more until you get a consistency you like. Drizzle over the cooled scones with a spoon or piping bag.
