Scones that taste like peach pie and ice cream?  Ummm… yes please! We still have a few fresh peaches on the trees and I need to use them up before they are gone. My sister T. always makes the best, and I mean best, peach pie.  I’ve never tasted anything better! She serves it cold, will no need for ice cream. If you dally over eating your piece, someone in the family might just steal a bite! Yes. It’s that good!  I never make peach pie because truly, it never comes close to T’s. But scones that taste like peach pie and ice cream, now that I was willing to try!  Add a little extra vanilla to the glaze, and you will not be disappointed.




  • 2cups + 2 Tbsp flour
  • 1/3cup brown sugar
  • 1Tbsp baking powder
  • 1/2tsp salt
  • 1/2cup unsalted butter, cubed and cold
  • 1egg
  • 1/4cup heavy whipping cream, plus more for brushing
  • 1/4cup sour cream
  • tsp Madagascar sweet vanilla extract
  • 1/2cup fresh peaches, diced

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 2 tsp vanilla extract or the seeds of 1 Madagascar vanilla bean
  • 1-3 Tbsp heavy whipping cream



  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
  3. Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
  4. Stir in the peaches, and mix until just combined.
  5. On a well-floured surface, turn out the scone dough and pat into a small disk that's about a 1/2" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
  6. Bake for 16-18 minutes, or just until golden brown. Allow to cool.


  1. Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. 


Thanks a latte to for sharing  






Jill Fulton