Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, frozen and cubed
  • 3/4 cup cold buttermilk
  • 1 cup fresh peaches, peeled and diced small
  • 1/2 tsp ground cinnamon
  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1 tsp peach juice

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pulse the flour, granulated sugar, baking powder, salt, and frozen butter cubes in a food processor until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  3. Transfer the dry mixture to a large mixing bowl. Gently fold in the cold buttermilk and ground cinnamon using a spatula.
  4. Fold in the diced peaches until the flour streaks just disappear; do not over-mix.
  5. Turn the dough onto a floured surface and pat it into an 8-inch disc.
  6. Cut the disc into 8 equal wedges and place them on the prepared baking sheet.
  7. Refrigerate the scones for 15 minutes to solidify the fats.
  8. Bake for 18–22 minutes until the edges are golden brown.
  9. Prepare the glaze by whisking together powdered sugar, heavy cream, vanilla extract, and peach juice until smooth, then drizzle over cooled scones.