Peach and Blueberry Scones
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| Serves | 12 |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
| Meal type | Breakfast, Snack |
Ingredients
- 2 1/2 cups flour
- 1/2 teaspoon kosher salt
- 4 teaspoons baking powder
- 3 tablespoons sugar (plus extra for topping scones)
- 6 tablespoons cold butter (cut into pieces)
- 2 Large eggs
- 3/4 cups heavy cream
- 1/4 cup blueberries (frozen are fine, but do not thaw)
- 1 Medium peach (peeled and chopped)
Note
These are best served when they are still warm. You can make the batter and cut or scoop them, and keep frozen until you want them. Remove them from the freezer while your oven preheats, then bake for the stated time, but check to see if more time is needed.
Directions
| Step 1 | |
 Preheat oven to 450F, 425 for convection | |
| Step 2 | |
 Mix dry ingredients together in a food processor Add butter and process until mixture looks like sand Turn mixture out into a mixing bowl | |
| Step 3 | |
| Beat eggs and cream together and add to dry ingredients Mix with a wooden spoon just until combined, then add fruit and mix in gently | |
| Step 4 | |
 Generously flour a counter and put mixture on counter Fold three or four times, dough may be sticky, so keep your hands floured I prefer to scoop my scones, but you can also pat the dough to 3/4" and cut into triangles, or use a biscuit cutter | |
| Step 5 | |
| Put on a parchment lined pan Sprinkle sugar on the top of each scone Bake for 12-14 minutes The tops should be golden brown, and a toothpick inserted should come out clean | |