peach-blackberry-scones
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Peach Blackberry Scones with Vanilla Glaze

Sweet peaches and tangy blackberries pair beautifully in these buttery and tender Peach Blackberry Scones with Vanilla Glaze.
Cook Time20 mins
Total Time20 mins
Course: Bread, Breads, Breakfast, Brunch
Cuisine: American
Servings: 12 scones
Calories: 337kcal

Ingredients

For the Scones

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2/3 cup butter cubed
  • 1/2 cup heavy cream
  • 1/2 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/2 cup fresh peaches chopped & frozen for 30 minutes
  • 1/2 cup fresh blackberries chopped & frozen for 30 minutes

Simple Vanilla Glaze

  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons heavy cream plus more if needed
  • 1/2 teaspoon vanilla extract

Instructions

For the Scones

  • Preheat your oven to 400F degrees if it is on regular or 375F if you are using a convection oven; Line 2 baking sheets with parchment paper; set aside.
  • Next, in a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt, until evenly combined.
  • Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks. Add the frozen blackberries & peaches and toss to distribute & coat with flour.
  • In a small bowl, whisk together the cream, buttermilk, egg, vanilla and zest.
  • Drizzle the cream & buttermilk mixture over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms.
  • Turn the ragged dough out onto a cool lightly flour work surface to fold the dough. Gently fold the right half of the dough over onto the left half; repeat this process 3-4 times to create those flaky scone layers!
  • Now divide your dough into 2 parts. Dust the top of your dough with a bit more flour and gently shape into a disk. Use your fingers or a rolling pin to press each disk into a 3/4-1 inch thick disk. Use a sharp knife to cut each disk into 6 equal parts, so you end up with 12 scones in total.
  • Place the 12 scones onto your prepared baking sheets; Brush the tops of the scones with melted butter and sprinkle with coarse sugar.
  • Place one tray at a time into the center rack of your oven and bake for 18-23 minutes or until the tops are golden brown and the tops spring back to your touch. Set the tray on a cooling rack to cool for about 5 minutes.

For the Glaze

  • Simply whisk 2 tbsp of the cream, icing sugar & vanilla together until smooth and creamy – depending on the consistency you may need a touch more cream. Once the scones have cooled for a few minutes, drizzle with the glaze & serve.

Notes

**Note - your scones will cook a bit faster if you are using a convection oven.

Nutrition

Calories: 337kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 252mg | Potassium: 179mg | Fiber: 1g | Sugar: 24g | Vitamin A: 11.4% | Vitamin C: 2.3% | Calcium: 7.4% | Iron: 7.8%