2 1/2cupsall purpose flour325 grams, plus a few tablespoons for flouring the counter
1rounded teaspoon baking soda9 grams
2rounded teaspoons cream of tartar9 grams
3 1/2tablespoonsgranulated sugar45 grams plus about 3 tbsp
dash salt
9tablespoonscold salted butter1 stick + 1 tbsp, about 128gr
1large egg
3/4cupbuttermilk6 ounces
1teaspoonfresh lemon zest
1teaspoonvanilla extract5 grams
3/4cupfresh peeled and cubed peaches90 grams
1/3cupfresh blackberriescut in half (about 45 grams)
1/3cupfresh blueberriesabout 45 grams
For the Glaze:
1cuppowdered sugar130 grams
3-4tablespoonsheavy cream plus more if needed
1/2teaspoonvanilla extract
Instructions
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.
Video
Keyword Peach and blackberry scones, Peach Scone, peaches and blueberry scones, Scones