I find them to be so much fun to make and for me there is something so special to me about every step in the scone making process. I just love the feeling of working the butter into the flour with my hands, shaping the dough, and in the end when you get to bite into a perfectly flaky, buttery, tender scone…. It’s pretty much my idea of heaven.
About Peach Blackberry Scones:
Uses my favorite scone dough base recipe.
Did you know scones come together quickly? They take less than 20 minutes hands on time for prep, then bake about 12 minutes.
The sweet peaches paired incredibly with the tangy blackberries.
Buttermilk, butter, egg and cream of tartar help to keep the scone soft and tender.
The dough is not super sweet, so we add a lightly sweet vanilla glaze for an extra pop of flavor.
Fresh Fruit vs Frozen Fruit
I tested this recipe several times with both fresh and frozen fruit. Here’s what I recommend:
If you have fresh peaches, use them. We have a very small window when we can get good peaches in our area, but if you have ripe peaches, use them.
If you don’t have fresh peaches, use frozen. Because the window of fresh peaches is so small, frozen peaches are just easy. Allow the peaches to thaw, but keep them cool.
Use fresh blackberries. I found that frozen blackberries got pretty mushy after thawing.
Keep in mind.
The fruit should be very cold, but mostly thawed. Remove the peaches from the freezer and dice them. Place them in a single layer on several layers of paper towels. Then cut the blackberries in half and place them on the paper towel as well. The thawing peaches will help keep the blackberries cool, and the paper towels will absorb excess liquid.
If the fruit is too frozen or has too much liquid, it can make the scone dough more wet and not hold shape when it bakes.
Tips for Making Scones
I can’t get behind dry scones. Scones to me must be soft, buttery and tender. These are the tips to get that result.
Our two secret ingredients for this? Butter and buttermilk.
Don’t skip the cream of tartar. What does cream of tartar do in scones? It reacts with the baking soda, making the scones lighter and fluffier.
Use cold ingredients. Keeping the butter cold during mixing is what makes the scones tender and flaky. As the butter melts in the oven, you’ll be left with “pockets” where the butter melted.
Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. It is okay if there are small pieces of butter. Feel the flour mixture with your fingers and “snap” any large chunks of butter between your fingers to make them smaller.
Take the time to whisk the egg before adding it to the dry ingredients. This prevents you from having to overmix the dough.
Don’t overmix the dough. Mix just until the ingredients are barely combined. The dough may still seem “floury” and that’s ok. Over-mixing the dough will make the scones hard and chewy.
Watch how you cut the scones. Don’t saw back and forth with the knife. Just cut down, then pull back up. This will help your scones rise nicely.
Bake on a high heat. Set the oven to 425º Fahrenheit. This allows for a quick rise on the scones so that they are tall and fluffy.
Glaze for Scones
This scone recipe itself isn’t super sweet, so a glaze tops it perfectly. All you’ll need is powdered sugar, butter, vanilla and milk. Vanilla adds flavor and butter adds richness. Don’t skip it!
A hint for the glaze:
If you leave the glaze uncovered it will form a crust on top, so mix it up right before glazing the scones, or place a piece of plastic wrap tight against the top of the glaze so it doesn’t crust over.
Peach Blackberry Scones with Vanilla Glaze
4.73 from 22 votes
Sweet peaches and tangy blackberries pair beautifully in these buttery and tender Peach Blackberry Scones with Vanilla Glaze.
2 1/2cupsall purpose flour 325 grams, plus a few tablespoons for flouring the counter
1rounded teaspoonbaking soda 9 grams
2rounded teaspoonscream of tartar9 grams
3 1/2tablespoonsgranulated sugar 45 grams
9tablespoonscold salted butter½ cup + 1 tablespoon
3/4cupbuttermilk 6 ounces
1teaspoonfresh lemon zest
1teaspoonvanilla extract 5 grams
3/4cupfrozen peaches, thawed but cold* 90 grams
3/4cupfresh blackberries, cut in half*90 grams
For the topping:
For the glaze:
1cuppowdered sugar 130 grams
3-4tablespoonsheavy cream plus more if needed
Refrigerate a bowl for 5 minutes to get it cold. Preheat the oven to 425ºF.
In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt.
Cut the cold butter into small cubes (or use a cheese grater and grate the cold butter) and add to the flour mixture.
Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. It is okay if there are small pieces of butter. Feel the flour mixture with your fingers and “snap” any large chunks of butter between your fingers to make them smaller. Set aside.
In a small bowl, whisk together the egg, buttermilk, zest and vanilla. Set aside.
Make a well in the flour in the center of the flour. Pour in the milk mixture.
Use a rubber spatula to mix the batter, just until barely combined.
Then fold in the fruit. Be careful not to overmix.
Sprinkle a couple tablespoons of flour onto a pastry mat.
Turn the dough out onto the pastry mat. Turn it over so the floured side is up. Make a disk that is about 1¼ inches thick and about 8” in diameter..
Use a knife to cut the disk into 8 triangles (or 6 for large scones), as if you were cutting a pie.
Place the scones on a baking sheet lined with parchment paper.
Sprinkle the tops of the scones with raw sugar.
Bake immediately for 12 minutes (or up to 14 minutes for large size scones).
While the scones are baking, whisk together the powdered sugar, vanilla and heavy cream in a small bowl.
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 then remove them to a wire rack to cool completely.
Store in an airtight container at room temperature.
*I use frozen peaches and fresh blackberries. Allow the frozen peaches to mostly thaw. I lay out a few paper towels, dice the peaches, then put them out on a single layer on the paper towels. This will help some of the water/juice from the peaches to absorb. Fresh blackberries work great, but if you choose frozen, allow them to thaw and absorb liquid on paper towel as well.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 8 scones, with 1 serving being 1 glazed scone. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**