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Perfect Peach Scones Recipe with Easy Cardamom Brown Butter Glaze

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These peach scones are flaky, tender, and bursting with fresh peach flavor, topped with a luscious cardamom brown butter glaze that adds a warm, nutty spice twist.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 6 tablespoons (85g) unsalted butter, cold and cut into small cubes
  • 1 cup (240ml) buttermilk, cold
  • 1 large egg, lightly beaten
  • 1 1/2 cups (about 2 medium) ripe peaches, peeled and diced
  • 4 tablespoons (56g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon ground cardamom (for glaze)
  • 2–3 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (optional, for glaze)

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cardamom.
  3. Add 6 tablespoons cold, cubed unsalted butter. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits.
  4. In a separate small bowl, whisk 1 cup cold buttermilk with 1 lightly beaten large egg. Pour this into the dry mixture, stirring gently with a fork until just combined.
  5. Carefully fold in 1 1/2 cups diced ripe peaches.
  6. Turn the dough out onto a lightly floured surface. Pat into a circle about 8 inches (20cm) wide and 1-inch (2.5cm) thick. Using a sharp knife or bench scraper, cut into 8 wedges.
  7. Space the wedges evenly on the prepared baking sheet, leaving about 2 inches (5cm) between each.
  8. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted near the center comes out clean.
  9. While the scones bake, melt 4 tablespoons unsalted butter in a small saucepan over medium heat. Stir frequently as it foams and turns a warm amber brown (about 4-5 minutes). Remove from heat and let cool slightly.
  10. In a bowl, whisk the browned butter with 1 cup powdered sugar, 1/2 teaspoon cardamom, 2 tablespoons milk (add more if needed), and 1/2 teaspoon vanilla extract until smooth.
  11. Let scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
  12. Drizzle the cardamom brown butter glaze over the warm scones.

Notes

Keep the butter cold to ensure flaky layers. Do not overmix the dough to avoid tough scones. Pat peaches dry if very juicy to prevent soggy dough. Watch the brown butter closely to avoid burning. Bake scones immediately after shaping for best texture or refrigerate shaped dough up to 24 hours before baking.

Nutrition

Keywords: peach scones, cardamom brown butter glaze, summer baking, easy scones, fruit scones, breakfast pastries

Find it online: https://twirltaste.com/perfect-peach-scones-recipe-with-easy-cardamom-brown-butter-glaze/