Peach & Blackberry Cream Scones with Sweet Glaze
Indulge in the heavenly flavors of summer with these delightful Peach & Blackberry Cream Scones. Perfectly soft and tender, each scone is packed with juicy blackberries and sweet peach chunks, harmoniously mingled with warm spices. Topped with a luscious blackberry glaze that adds a sweet and tart finish, these scones are ideal for brunch, afternoon tea, or a cozy dessert. Share these scrumptious treats with family and friends, and watch them disappear!
12
Servings
150
Calories
15
Ingredients
Ingredients
all-purpose flour
2 1/2 cups (plus more for dusting)
granulated sugar
1/3 cup
baking powder
1 tablespoon
kosher salt
1/2 teaspoon
ground cinnamon
1 1/2 teaspoons
cold unsalted butter
8 tablespoons (cubed)
blackberries
6 ounces (halved lengthwise)
peach
1 (cut into 1/2-inch dice)
buttermilk
1/2 cup plus 2 tablespoons
large eggs
2
coarse white sugar or demerara sugar
2 tablespoons
additional blackberries
3 ounces
granulated sugar (for glaze)
1 tablespoon
lemon juice
3 to 4 tablespoons (to taste)
confectioners' sugar
1 1/2 cups
Instructions
1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, kosher salt, and 1 teaspoon of ground cinnamon until evenly combined.
3
Using a pastry cutter or fork, cut in the cold cubed butter until the mixture resembles coarse crumbs.
4
Gently fold in the halved blackberries and diced peaches, making sure they are evenly distributed in the dough.
5
In a separate measuring cup, whisk together 1/2 cup of buttermilk and the eggs. Pour this mixture into the flour mixture and stir gently until just combined; do not overmix.
6
Dust a clean work surface with flour, then turn the dough out and press it into a rectangular shape measuring about 9-by-6 inches. Use a bench scraper or knife to square off the edges.
7
Cut the rectangular dough into 6 equal squares (approximately 3-inch squares) and then cut each square diagonally to form triangles. Transfer the scones to the prepared baking sheet.
8
In a small bowl, combine the remaining 1/2 teaspoon of cinnamon with coarse sugar. Brush the top of each scone with the remaining 2 tablespoons of buttermilk and sprinkle the cinnamon-sugar mixture on top.
9
Place the baking sheet with the scones into the freezer for 20 minutes to help them maintain their shape while baking.
10
While the scones chill, prepare the glaze: In a small saucepan over medium heat, combine the 3 ounces of blackberries, granulated sugar, and 1 tablespoon of lemon juice. Cook until the blackberries have softened and the sugar has dissolved, about 5 to 8 minutes, mashing occasionally.
11
Strain the mixture through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula to extract all the juice. Allow it to cool slightly, then whisk in the confectioners' sugar and 2 tablespoons of lemon juice until the glaze is smooth. If the consistency is too thick, adjust by adding extra lemon juice one teaspoon at a time.
12
Once the scones have chilled, bake them in the preheated oven for 18 to 20 minutes or until they are golden brown on top.
13
Allow the scones to cool slightly on the baking sheet before drizzling them with the prepared glaze. Enjoy your delicious scones warm or at room temperature!
Nutrition Information
4g
Fat
25g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Peach & Blackberry Cream Scones?
They are soft and tender scones filled with juicy blackberries and peach chunks, flavored with cinnamon and topped with a sweet blackberry glaze.
How many servings does this recipe yield?
This recipe makes 12 scones.
What is the recommended oven temperature?
Preheat your oven to 425°F (220°C).
How should I prepare the baking sheet?
Line the baking sheet with parchment paper to prevent sticking.
What dry ingredients are used in the dough?
The dough uses all-purpose flour, granulated sugar, baking powder, kosher salt, and ground cinnamon.
How do I incorporate the butter into the flour?
Cut the cold cubed butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
How should the peaches be prepared for this recipe?
The peach should be cut into 1/2-inch dice before being folded into the dough.
How are the blackberries prepared for the dough?
Blackberries should be halved lengthwise before being added to the mixture.
What wet ingredients are mixed together for the dough?
Whisk together 1/2 cup of buttermilk and 2 large eggs.
What is the suggested dough shape before cutting?
Press the dough into a rectangular shape measuring approximately 9-by-6 inches.
How do I cut the scones into triangles?
Cut the 9-by-6 inch rectangle into 6 equal squares, then cut each square diagonally to form 12 triangles.
What is the topping applied before baking?
Brush the tops with buttermilk and sprinkle with a mixture of ground cinnamon and coarse sugar.
Why should the scones be placed in the freezer?
Chilling the scones in the freezer for 20 minutes helps them maintain their shape during the baking process.
How is the blackberry glaze base prepared?
Cook blackberries, granulated sugar, and lemon juice in a saucepan for 5 to 8 minutes until the fruit softens.
How do I make the glaze smooth?
Strain the cooked blackberry mixture through a fine-mesh strainer to remove solids before whisking in confectioners' sugar.
What is the total baking time?
The scones should bake for 18 to 20 minutes.
How do I know when the scones are done?
They are finished when the tops have turned a golden brown color.
When should the glaze be applied?
Drizzle the glaze over the scones after they have cooled slightly on the baking sheet.
How many calories are in one scone?
Each scone contains approximately 150 calories.
What is the fat content per serving?
There are 4 grams of fat per scone.
What is the protein content of these scones?
Each serving provides about 2.5 grams of protein.
How many carbohydrates are in a scone?
There are 25 grams of carbohydrates per serving.
What type of flour is recommended?
The recipe calls for all-purpose flour.
Can I use different types of sugar for the topping?
Yes, you can use either coarse white sugar or demerara sugar for the crunchy topping.
How much buttermilk is needed in total?
You will need 1/2 cup for the dough and an additional 2 tablespoons for brushing the tops.
How much butter is required?
The recipe requires 8 tablespoons of cold unsalted butter.
What kind of salt is used?
The recipe specifies kosher salt.
How do I adjust the glaze consistency?
If the glaze is too thick, add extra lemon juice one teaspoon at a time until smooth.
Are these scones served warm or cold?
They can be enjoyed either warm or at room temperature.
What is the serving size for this recipe?
The serving size is one scone.