Fresh peach scones are topped with nutty brown butter glaze for the perfect summer weekend breakfast treat.
It’s #FarmersMarketWeek! Sadly my local walkable market was relocated to a space that would allow for better social distancing, which is a good thing, but I can no longer walk to it and as a result have failed to go at all this summer. It’s a pretty lame excuse but I always browsed more than had a mission so the fact that I have to drive makes it more of a commitment. But next weekend I have made a promise to myself to go support some of my favorite local businesses at the market. Rain or shine it’s on my calendar!
In the meantime, I was able to snag some fresh peaches when The Peach Truck was in town. They have several stop around town every summer and one was right down the street from me. They are so damn good.
With 25 pounds of peaches on hand I had to think quick about what I wanted to make. Thankfully I ended up splitting half with out neighbors who had their own order to pick up a few weeks later, allowing us both to space them out a bit longer.
The first thing I made was an old favorite, mini goat cheesecakes with basil roasted peaches on top. Next, I was inspired by the banana bread scones my neighbor made earlier in Quarantine and shared with us that were topped with a brown butter glaze. I thought that would also go incredibly well with a peach scone – and I was right!
These scones are not overly sweet but the glaze helps add that extra layer of sweetness and flavor that makes these a great weekend brunch treat. They are best eaten within 24 hours, otherwise the fresh peaches make them soggy.
Looking for more recipes using fresh foods you could find at the Farmers Market? Check out the list below:
Monday’s Farmers Market Week Recipes
- Air Fryer Kale Chips by Blogghetti
- Blueberry Peach Coffee Cake by Making Miracles
- Brown Butter Peach Scones by The Spiffy Cookie
- Corn and Tomato Salad by A Kitchen Hoor’s Adventures
- Fresh Peach French Toast Casserole by Our Sutton Place
- Grandma’s Banana Cake by Family Around the Table
- Grilled Double Cherry Naan Bread Dessert by The Freshman Cook
- Grilled Zucchini Pesto Pizza by Jolene’s Recipe Journal
- Kohlrabi and Radish Slaw by Savory Moments
- Mexican Street Corn Salad by Books n’ Cooks
- Parmesan Roasted Spaghetti Squash by Intelligent Domestications
- Peach and Strawberry Salad by A Day in the Life on the Farm
- Peach Upside Down Cake by Red Cottage Chronicles
- Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas by Karen’s Kitchen Stories
- Skillet Lemon Parmesan Chicken with Zucchini and Squash by Hezzi-D’s Books and Cooks
- Tart Apple Galette with Cinnamon Crumble by Cheese Curd In Paradise
- Watermelon Salsa by Kate’s Recipe Box
- Zucchini and Tomato Tian by Palatable Pastime
Four years ago: Brown Sugar Apple Dumplings
Five year ago: Corn Fritter Breakfast Burgers
Six years ago: Bourbon Pecan Pie for One
Seven years ago: Deviled Strawberries
- 2-1/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1 Tbsp baking powder
- 1 tsp cinnamon
- Pinch salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1 egg, lightly beaten
- 1/2 cup plain or vanilla Greek yogurt
- 1 tsp vanilla extract
- 1 heaping cup chopped fresh, ripe peaches
- 1/4 cup (1/2 stick) unsalted butter
- 1/2-3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-1/2 Tbsp milk
- Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
- In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt. Add the butter, and cut in with a pastry cutter or two forks until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
- In a small bowl, whisk together the egg, Greek yogurt, and vanilla until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy. Fold in the peaches.
- Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges.. Transfer to prepared baking sheet.
- Bake for about 18 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
- While the scones cook, make the glaze. Melt the butter in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour the butter into a medium heatproof bowl to stop the cooking. Set aside to cool.
- Once cooled to room temperature, add vanilla extract and powdered sugar, whisking until the mixture comes together then add in 1 tablespoon of milk, continuing to mix. If it still doesn’t appear glaze-like, add in milk 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a bit of powdered sugar until you get the desired consistency.
- Drizzle over cooled scones and serve.
Source: Adapted from my Berry Cacao Nib Scone Cakes and How Sweet It Is.
Did you make this recipe? I want to see!