These Blueberry Peach Scones are a great summertime breakfast made with fresh fruit baked into a cream scone and topped with lemon glaze.
I know that my UK friends will be confused by this recipe. In the UK, scones are more like what we know as “biscuits” here in the U.S. But in the U.S., we know scones as a slightly sweetened, dense pastry. Many times a U.S. scone will have fruit incorporated too. I think the combination of peaches and blueberries is a delicious one. So these scones happen to by pretty darn delicious!
Ingredients needed:
- all purpose flour
- granulated white sugar
- baking powder, baking soda and salt
- ground cinnamon
- unsalted butter
- heavy whipping cream
- egg
- lemon
- almond extract
- peaches
- blueberries
- milk
- powdered sugar
How to make Blueberry Peach Scones:
The complete, printable recipe is at the end of this post.
MAKE THE SCONES:
Bake for 20 to 25 minutes, until golden brown.
ADD THE LEMON GLAZE:
Can you leave off the glaze?
Yes! I love to add glaze because it sinks into the warm scones a bit and helps keep them tender. If you prefer not to have a glaze, it’s okay to leave it off.
I like to eat a scone for breakfast with coffee or tea (they’re very filling). But they happen to make a nice afternoon snack too. If you have leftover scones, freeze them by wrapping them individually in plastic wrap and then drop them all into a large freezer zip baggie. Take them out to defrost as you’d like to eat them. Enjoy!
The best recipes for scones:
- Cape Cod Blueberry Scones
- Lemon Poppy Seed Scones
- Savory Ham and Cheese Scones
- Chocolate Chip Peanut Butter Scones
- Snickerdoodle Scones
Blueberry Peach Scones
Ingredients
SCONES:
- 2¾ cups all purpose flour
- ¾ cup granulated white sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup (1 stick) chilled unsalted butter
- ½ cup heavy whipping cream
- 1 large egg
- 1 medium lemon, zested
- 1 teaspoon almond extract
- 2 medium (1 cup) peaches, peeled and finely chopped
- ½ cup blueberries
- ¼ cup milk
GLAZE:
- ¼ cup freshly squeezed lemon juice
- 1 cup sifted powdered sugar
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
MAKE THE SCONES:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Use a pastry blender (or two knives) to cut in the butter until the mixture resembles coarse crumbles.
- In a medium bowl, whisk together the cream, egg, zest and almond extract. Stir into the flour mixture with the peaches and blueberries until just combined.
- On a lightly floured work surface, use a rolling pin to roll the dough to ¾-inch thick. Cut into 4-inch squares; then cut each square diagonally to make 12 wedges. Place on the prepared baking sheet. Brush with milk and bake for 20 to 25 minutes, until golden brown.
ADD THE LEMON GLAZE:
- In a medium bowl, whisk together the lemon juice and powdered sugar until the sugar dissolves. If the glaze is too thick, add more lemon juice, ½ teaspoon at a time. If too thin, add more sugar, 1 tablespoon at a time, until you reach your desired consistency. Drizzle the glaze over the warm scones.
Julie B.
Thursday 24th of August 2023
Could the blueberries be omitted without it affecting the recipe?
RecipeGirl
Monday 18th of September 2023
I think so!