Brown Butter Scones with Peaches

There is something absolutely wonderful about scones!  They aren’t too sweet, yet they are full of flavor. 

These scones are extra special since they are made with browned butter and fresh peaches. 

What you will love about brown butter peach scones

If you are anything like me, then you love a good scone to go along with a hot cup of coffee.  I like my scones to be full of flavor and slightly on the sweeter side. 

You will love these scones since I have added the extra step of browning the butter.  The brown butter adds depth to this recipe without overpowering it at all.

The peaches combined with the glaze in these scones remind me of eating peaches and cream on a summer day.  You’re going to love these peach scones with brown butter!


My greatest recommendation every time I write a scone recipe is to always use cold butter.  It is hard to get the right texture of scones if you are using room temperature or warm butter.  It is very important to use COLD butter when making scone batter.

It’s no different in this recipe.  Please allow yourself enough time to brown the butter then to chill the butter in the fridge until it is cold and in a solid state again.  


For this recipe for browned butter scones with peaches, I recommend using fresh peaches.  I live in a peach country, so during the summer it’s easy to find the most delicious, juicy peaches you could imagine.  

When I was a kid, we had a peach tree and there really is nothing compared to a peach that you pick straight off of the tree.  The flavor is so intense and sweeter than anything you have ever bought at the store. If you don’t have a peach tree, go try some from the farmers market this summer.  You will thank me later. 

But when it comes to making peach scones, you don’t need anything really fancy regarding the peaches.  You can use frozen peaches, but I do recommend using fresh peaches.  When trying to pick out good peaches from the store, let your nose guide you.  If a peach smells good, it will taste good, even if it seems hard. 

I also recommend using salted butter.  Nothing fancy, just whatever butter you usually buy.

These are the ingredients for brown butter scones with peaches:

  • Peaches
  • Salted butter
  • All-purpose flour
  • Salt
  • Baking powder
  • Granulated sugar
  • Eggs
  • Half and half or whole milk
  • Vanilla extract
  • Powdered sugar

How to make brown butter scones with peaches

The very first thing we are going to do is brown the butter.  You need to make sure you have enough time to brown it and then chill it again in the fridge. 

Put the butter in a medium saucepan and turn the burner on medium-high heat.  Stir it constantly and let it heat up until it is vigorously bubbling.  When it is bubbling, stir it continuously and let it brown for about 3 minutes. Don’t burn it, that is easy to do. 


The milk solids will begin to turn brown and you will smell a toasted smell. It will almost smell nutty.  As soon as you begin to see that brown color under the bubbles and you smell the toastiness, remove the butter from the heat and let it cool down for about 10 minutes.  

Once it has cooled off so that you won’t burn yourself, pour the butter into a container and place a lid on it and chill it in the fridge for about 1-2 hours.  You want it to solidify completely.  If you have some sort of silicone ice tray, or flexible container, use that to refrigerate the butter. You will be able to remove it much easier that way.  

Pre-heat the oven to 375°F.

Remove the skin from the peaches and cut them into small bite size pieces. In the bowl of a large food processor, add the flour, salt, baking powder and granulated sugar and give it a quick pulse.  

Pull the solidified brown butter from the fridge and cut it up into smallish pieces.  Turn the food processor on and add a few pieces of butter at a time.  Once all of the butter is added, check to make sure that no large chunks remain.  The flour and butter mixture should look almost like sand.  

Transfer the flour/butter mixture into a large mixing bowl.  Whisk the eggs, half and half and vanilla together then pour it into the flour mixture.  With a fork, stir it together until combined. It will be quite crumbly. 

Fold in the peach pieces.

Line a baking sheet with parchment paper.  Transfer the scone batter to the baking sheet and with your hands, shape the batter into a circle about ¾” thick.  With a knife, carefully cut the scones into wedges.  It will yield about 10-12 scones.

Separate the scones to be at least 2 inches apart.  They will rise significantly in the oven, so make sure to give them space!

Bake it in the oven for 20-25 minutes, until they just begin to brown around the edges and on the top.  Remove them from the oven and let them cool completely before glazing them.

For the glaze, mix the milk/half and half with the powdered sugar until smooth.  It should still be quite thick.  If it seems to be too thick, add ½ teaspoon of milk at a time and stir until you get the right consistency. I like my glaze to be in visible drizzles, so I like it thick.

Drizzle the powdered sugar glaze over the scones and let the glaze harden before serving.  Enjoy!

Serving suggestions

These peach scones with browned butter are wonderful to serve for guests or at a party or shower.  They are delightful with a hot cup of coffee. 

To store, place them in an airtight container at room temperature for up to 4 days.


Can I solidify brown butter?

Yes!  All you need to do is place it in the fridge and it will re-solidify.  

How do I know when the brown butter is done?

When the butter turns golden brown and you see brown bits at the bottom of the pan, it is done.  You will also smell the toasted aroma; it should almost smell nutty.

Should I stir butter while browning it?

Yes, don’t turn your back on browned butter.  You need to monitor it constantly while stirring so that you know when to remove it from the heat.


  • Baking sheet
  • Parchment paper
  • Food processor

Brown Butter Scones with Peaches

Print Recipe
Course Dessert
Keyword scones
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10


  • Baking sheet
  • Parchment paper
  • Food processor


  • 3 cups all-purpose flour
  • 1 cup diced peaches
  • 1/3 cup granulated sugar
  • 1 cup butter salted
  • 5 teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cups half and half or whole milk either is fine
  • 1 egg
  • 1 teaspoon vanilla extract

For the glaze:

  • 2 ½ cups powdered sugar
  • ¾ teaspoon whole milk or half and half


  • Place the butter in a medium size saucepan and turn the burner to medium-high heat.
  • When the butter begins to bubble, stir it constantly for about 3-4 minutes.
  • As soon as it turns a deep golden brown and you can smell the toastiness of the butter, remove it from the heat and let it cool for about 10 minutes, before transferring it into a dish, covering it and placing it in the fridge to resolidify.
  • Let it chill in the fridge until it is completely cooled down and solid again. It may take 1-2 hours.
  • Preheat the oven to 375°F and line a large baking sheet with parchment paper.
  • Skin and dice the peaches into bite size pieces.
  • In the bowl of a large food processor, add the flour, granulated sugar, baking powder, and salt and give it a quick pulse.
  • Cut the solidified brown butter into 1-inch pieces. Turn the food processor on and begin adding the pieces of butter to it, a few pieces at a time until all of it is combined.
  • Make sure there are no large chunks of butter in it. It should look like sand.
  • Transfer the flour mixture to a large mixing bowl.
  • Whisk the egg, milk (or half and half) and vanilla together then add it to the mixing bowl with the dry ingredients.
  • Mix them together with a fork until it comes together into a crumbly batter.
  • Gently fold in the peach pieces.
  • Dump the batter onto the prepared baking sheet and shape the batter together with your hands until it is a smooth circle, about ¾ inches thick.
  • Carefully cut the scone batter into triangle wedges and separate them on the baking sheet leaving at least 2 inches of space between each one. It should yield 10-12 scones.
  • Bake them in the oven for 20-25 minutes until they just begin to turn golden on the sides and the tops.
  • Remove it from the oven and let it cool for 15 minutes until glazing them.
  • With a spoon, mix the powdered sugar and milk together until it forms a thick glaze or drizzle. You may have to add a little more milk if it is too thick. Drizzle the tops of the scones and let the glaze harden before serving. Enjoy!