Since this month is National Peach Month….it was only fitting to feature a recipe worthy of the goodness that is peaches and blueberries!
Peaches and blueberries really are a match made in heaven….the trick here…is to find the juiciest, sweetest peaches and some blueberries that still have a little tang to them. This will offset the super sweet scone and give it the light punch we always wanted!
Thanks to The Left Side of the Table Blog (which you should totally explore for more yummy recipes) ….we have the PERFECT Blueberry & Peach Scones you will EVER eat.
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2 C. flour
1 Tbsp. baking powder
4 Tbsp. granulated sugar
1/2 Tsp. salt
6 Tbsp. butter, very cold
1 C. heavy cream
1 Tsp. vanilla
1/2 C. peaches, diced (about 1 peach)
1/2 C. blueberries (frozen is fine)
- Set oven to 400 degrees F. Prepare a baking sheet lined with parchment paper. Set aside.
- In a medium bowl, add flour, baking powder, sugar and salt. Whisk together until well blended.
- Take cold butter and cut into small cubes. Using a pastry blender/fork/food processor blend butter until flour looks course. Butter chunks should look like corn meal.
- Add vanilla to cream. Slowly pour cream in mixture. Only add enough milk so dough comes together. You don’t want your dough to be too sticky. Should be between ? and 1 cup of cream.
- Once dough has come together fold in fruit (keep fruit frozen if using frozen.) Fold just until combined. It’s ok if some blueberries burst.
- Grab dough into a ball and place on a floured surface. Using hands gently form into a 1 inch thick circle. Should be about 8 inches across. Don’t let circle be less than 1 inch thick otherwise your scones will be flat.
- Using a sharp knife, cut into 8 triangles, like a pizza. Place on prepared baking sheet. Brush with extra cream and dust with sugar. Cook in oven for 15 to 20 minutes or until golden brown.
- Serve immediately. Best if eaten the day they’re made. They freeze well.