We are still riding out the peach season high in our house, and I just keep making all the peach things. On the heels of Bourbon Honey Vanilla Peach Crisp, I made these Peach Blueberry Scones. Actually, to be completely honest, I made them both in the same day, because I just had the ideas in my head and needed to bake them! Scones are a perfect breakfast, they are perfect at tea, and they make a fun and easy dessert too.
Both peaches and blueberries are in season right now, so you can often find them at your farmer’s markets. You can also find really great deals at grocery stores since they’re in season. These scones are bursting with all the perfect summer flavors, so I’m loving them right now. But these would be just as amazing any time of the year!
Blueberry Peach Scones – the Ingredients
Many of the ingredients for these scones are things you probably keep in your pantry and refrigerator every day. For the dry ingredients you’ll need: all-purpose flour, baking powder, salt, cinnamon, nutmeg and granulated sugar. See – you’ve probably got all of those!
For the wet ingredients, you’ll need unsalted butter, whole milk and vanilla. Grab some peaches and blueberries and you’re good to go!
If you want to make an optional glaze to go on your scones (to give them a bit more moisture than a typical scone), you’ll need powdered sugar as well!
Making the Scone Dough
Start by washing, peeling and dicing your peaches into small pieces. You’ll want to measure out 3/4 cup of chopped peaches. Then wash your blueberries and measure out 3/4 cup of those as well. Set your fruit aside.
Line a baking sheet with parchment paper and preheat your oven to 425°F.
In a microwave safe bowl, measure your milk and add your butter. Microwave in 15 second increments, until butter is completely melted into milk. Stir in vanilla extract and set aside to cool.
In a large mixing bowl, combine your dry ingredients: all-purpose flour, sugar, salt, baking powder, cinnamon and nutmeg. Sift gently together.
Drizzle your wet ingredients into the dry, stirring gently as you pour (or in between pours). Stir until combined, but try not to overstir. Overstirring may result in a tougher scone.
You want to add the fruit pieces carefully so as not to overwork your dough. Instead of stirring the fruit in, add it to the bowl and then mold, stretch, pull and form the dough around the fruit. This is much easier than it sounds and only takes a minute or two!
Baking the Blueberry Peach Scones
Lightly flour a dry surface to use for shaping your dough. I just laid out a piece of aluminum foil, but you could use parchment or a cutting board as well!
Divide your scone dough into two balls. Flatten the first ball into a 6 inch circle. Use a pastry cutter – or if you’re like me and you don’t have a pastry cutter, use a pizza cutter wheel – to cut the circle into 8 triangles.
Repeat with the second ball of blueberry peach scone dough. Transfer the 16 scones to a parchment-covered baking sheet.
Place baking sheet in the refrigerator for 15 minutes. This step helps the scones to rise completely; you can skip it if you’re pressed for time, but your scones may not rise as high.
Bake refrigerated scones for 12-15 minutes in the oven at 425 degrees, until they are just starting to brown and are cooked through.
Remove from the oven. Serve warm or let cool and glaze them.
Glazing the Scones
If you prefer a sweeter scone with a bit more moisture, adding a glaze is right up your alley! My husband doesn’t like scones unless they have a glaze, so I added this peach glaze to his scones.
To make your glaze, measure 1 1/2 cups powdered sugar into a bowl. Drizzle in peach juice and stir. If it is too thick, add milk until you reach your desired consistency. You want the glaze to be a thick drizzle that won’t just slide off your scones.
When your scones are mostly cool, use a spoon to drizzle glaze over the scones. Let set at least 30 minutes before serving. (If milk was added to glaze, you’ll need to keep your leftover scones in the refrigerator).
Freezing Your (Unbaked) Scones
Scones are a great breakfast pastry that can be made ahead of time, frozen, and then baked when you want them. I like to make and freeze a couple dozen and then we just take out a few at a time to bake.
To freeze: follow directions through cutting scone dough into triangles. After you’ve cut the dough, place in a freezable container; I like to use disposable foil pans. Wrap tightly with plastic wrap; either double wrap them or if your container is small enough, place in a freezer zip-top bag as well.
Freeze for up to 3 months.
To bake: let scones thaw in refrigerator. When they are no longer frozen, bake according to recipe directions (425 for 12-15 minutes). Top with glaze, if desired.
Blueberry Peach Scones
- 3 c. all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- pinch nutmeg
- 1/3 c. granulated sugar
- 2 tsp. vanilla
- 3/4 c. whole milk
- 3/4 c. unsalted butter 1 1/2 sticks
- 3/4 c. peeled diced peaches
- 3/4 c. blueberries
For (optional) glaze:
- 1- 1 1/2 c. sifted powdered sugar
- 2 tbsp. peach juice
- 1 tbsp. milk
- Wash, peel and dice your peaches into small pieces. It will only take 1 or 2 peaches to get 3/4 c.
- 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.
- In large mixing bowl, combine dry ingredients: flour, baking powder, salt, cinnamon, nutmeg and sugar.
- 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.)
- Use your hands to work in peach pieces and blueberries. Pat, stretch and roll dough to incorporate fruit.
- Lightly flour a dry surface, like a piece of foil or parchment paper.
- 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.
- Repeat with second ball of dough.
- Transfer unbaked scones on parchment covered baking sheet. To help with rising, place baking sheet in the refrigerator for 15 minutes.
- Bake refrigerated scones at 425 degrees for 12-15 minutes, or until just starting to brown and baked through.
- Remove from oven and let cool.
- To make optional glaze
- 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.
- When scones are mostly cool, use a spoon to drizzle glaze over scones.
- Let dry at least 30 minutes before serving.
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