Blueberry Peach Scones
a rich, decadent scone showcasing sweet peaches and plump, juicy blueberries - the perfect summer scone!
Ingredients
- 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
Instructions
- 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.