These scones are perfect with a beautiful latte or your favorite warm drink. It’s like a hug, in a dessert. The combination of sweet peaches with tart blackberries and blueberries makes this a delicious pastry.
Soft, crumbly, and buttery is how I would describe scones.
Why you will love them?
As I am recipe testing a lot of desserts and pastries, I’m remembering how EASY scones are to make and I will share with you many more recipes (chocolate scones anyone?!). These come together rather quickly and are ideal for a summer treat with juicy peaches and blueberries that are easy (and inexpensive) during the summer months.
Scones are meant to be imperfect and you do not need to be a master chef to master these!
Ingredients for peaches and berries scones:
- All-purpose flour: gives the perfect crumb without any leavening agents.
- Baking Soda: leaving agent
- Cream of tartar: combined with baking soda, makes the scones fluffier and light
- White sugar: adds sweetness and keeps the scones light
- Unsalted Butter: COLD cubed butter is ideal. unsalted butter allows us to control how much salt we add.
- Egg: Add richness, and structure and binds all the ingredients together.
- Buttermilk: Contributes to moisture and soft structure.
- Lemon Zest: Makes these scones more lively and tart. Pairs excellent with berries.
- Vanilla: adds deliciously vanilla fragrance and taste.
- Peaches: Ripe just enough, do not use overly ripen peaches or they will add too much moisture to your scones.
- Berries: can substitute all berry portions for all blackberries, all blueberries, or all cranberries.
Tips for success:
Work quickly with the cold butter and avoid working it around too much with your hands before it gets to room temperature. Working in a cool room is even better to help keep the butter cold. Warm butter will make more cakey scones rather than crumbly.
Do not overmix (definitely do not knead like bread) to not over-develop the gluten of the flour if you want crumbly scones. We want them to stay lightly combined, it is okay if the dough looks a bit separated and not homogeneous.
If you have one, use a food processor and lightly pulse together the dry ingredients with the butter if you find that doing it with forks or a pastry cutter isn’t your thing. It is okay to have a few small pieces of butter remaining, but too large pieces of butter will leave holes inside your scone as the butter seeps out while baking.
Add the glaze while the scones are still hot to slightly melt it and help it set all around the tops and sides of your scones.
Just remember that if on your first attempt, they don’t work out, don’t give up. Try going over some tips and be careful to not overmix, being delicate with your scones is the key.
Peaches and Berries Scones
- 2 1/2 cups all purpose flour 325 grams, plus a few tablespoons for flouring the counter
- 1 rounded teaspoon baking soda 9 grams
- 2 rounded teaspoons cream of tartar 9 grams
- 3 1/2 tablespoons granulated sugar 45 grams plus about 3 tbsp
- dash salt
- 9 tablespoons cold salted butter 1 stick + 1 tbsp, about 128gr
- 1 large egg
- 3/4 cup buttermilk 6 ounces
- 1 teaspoon fresh lemon zest
- 1 teaspoon vanilla extract 5 grams
- 3/4 cup fresh peeled and cubed peaches 90 grams
- 1/3 cup fresh blackberries cut in half (about 45 grams)
- 1/3 cup fresh blueberries about 45 grams
- For the Glaze:
- 1 cup powdered sugar 130 grams
- 3-4 tablespoons heavy cream plus more if needed
- 1/2 teaspoon vanilla extract
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- In a medium bowl add the flour, baking soda, cream of tartar, sugar and salt.
- Cut cold butter into small cubes and add with the flour mix to a food processor.
- Pulse the food processor slightly until the butter is mostly combined and the mix looks like wet sand. You can also use a pastry cutter or two forks to combine flour and butter in a bowl. Do not overmix if using a processor. Add mix back to the medium mixing bowl and set aside.
- In a small bowl, whisk together the egg, buttermilk or milk, zest and vanilla. Set aside.
- With the help of a spatula, make a well in the center of the bowl with the flour. Pour in the milk mixture.
- Use a rubber spatula to mix the batter, just until just combined and incorporate the fruit by folding gently.
- Sprinkle a couple of tablespoons of flour onto a clean table.
- Turn the dough out onto the table and flip it over so the floured side is up.
- Make a disk that is about 1¼ inches thick and about 8” in diameter.
- Use a bench scraper or a larger thick knife to cut the disk into 8 triangles.
- Carefully lift and place the scones on a baking sheet lined with parchment paper.
- Sprinkle the tops of the scones with raw sugar. Optional: brush the scones with heavy cream before sprinkling with the sugar, it will give them a nice golden color.
- Bake immediately for 15-20 minutes until they are golden brown.
- For the glaze, while the scones are baking mix together the powdered sugar, vanilla and heavy cream in a small bowl. Add more heavy cream or powdered sugar to adjust consistency. It should look a bit thicker than condensed milk.
- Once baked, place tray on a wire rack to cool and while the scones are still warm, spoon the glaze over the scones, spreading gently to cover the tops.
- Allow the scones to cool for 3-5 minutes in the pan and then remove them to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Recipe adapted from Taste of Lizzy T