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Buttermilk Peach Scones with White Chocolate Chip Glaze

A delicious scone made with fresh Georgia peaches and topped with a white chocolate glaze.
Course Breakfast
Keyword glaze, Peach, scone, white chocolate
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines


  • 1 1/3 cups flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 egg, lightly beaten
  • 3 tablespoons buttermilk
  • 1/4 teaspoon almond extract
  • 1/4 cup chopped fresh peaches
  • 1 peach, thinly sliced
  • 1/3 cup white chocolate chips
  • 2 teaspoons milk, buttermilk or cream


  • In large bowl, mix flour, sugar, baking powder, and salt.
  • Cut in cold, cubed butter until mixture resembles coarse crumbs.
  • In a small bowl, combine 2 tablespoons beaten egg, buttermilk and almond extract. (Reserve left over egg for wash.) Add to dry ingredients, mix just until moistened. Fold in chopped peaches. Turn onto a floured surface, knead gently 6 to 8 times, kneading in a small amount of flour if needed.
  • Pat dough into a 6 inch circle. Cut into 8 wedges, separate. Place on baking sheet, lined with parchment paper. Brush tops with reserved beaten egg. Place a thin slice of peach on top of each scone, pressing peach into scone lightly.
  • Bake at 425º for 12 to 15 minutes or until golden brown.
  • Make White Chocolate Glaze.
  • Place white chocolate chips in a small glass bowl, microwave for 20 seconds; stir. Add 1 to 2 teaspoons milk, buttermilk, or cream. Stir. Microwave 10 to 15 seconds longer, stir until smooth. Drizzle over scones.