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Blueberry Peach Scones

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5 from 1 reviews

a rich, decadent scone showcasing sweet peaches and plump, juicy blueberries – the perfect summer scone!

Scale

Ingredients

For (optional) glaze:

Instructions

  1. Wash, peel and dice your peaches into small pieces. It will only take 1 or 2 peaches to get 3/4 c.
  2. In microwave-safe bowl, add mix milk and butter. Microwave in 15 second increments, stirring in between, until butter is melted into milk. Stir in vanilla. Set aside to cool.
  3. In large mixing bowl, combine dry ingredients: flour, baking soda, salt, cinnamon, nutmeg and sugar.
  4. Slowly drizzle in wet ingredients, stirring gently as you go. Combine all the ingredients together, but try not to overstir. (May result in a tougher scone.)
  5. Use your hands to work in peach pieces and blueberries. Pat, stretch and roll dough to incorporate fruit.
  6. Lightly flour a dry surface, like a piece of foil or parchment paper.
  7. Divide your dough into 2 balls. Pat one ball into a flat 6 inch circle. Use a pastry cutter or pizza cutter to cut the dough into 8 triangles.
  8. Repeat with second ball of dough.
  9. Transfer unbaked scones on parchment covered baking sheet. To help with rising, place baking sheet in the refrigerator for 15 minutes.
  10. Bake refrigerated scones at 425 degrees for 12-15 minutes, or until just starting to brown and baked through.
  11. Remove from oven and let cool.

To make optional glaze

  1. In a small bowl, measure sifted powdered sugar. Drizzle peach juice in and stir. Add milk if needed; you want a thick, slightly pourable glaze.
  2. When scones are mostly cool, use a spoon to drizzle glaze over scones.
  3. Let dry at least 30 minutes before serving.

Keywords: scones, peach blueberry, fruit scones, breakfast pastries, recipe,

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