Blackberry Peach Scones combine two delicious summer fruits in a light, flaky scone that’s perfect for breakfast or as a snack.
I’ve been thinking a lot about the things that drive me: the motivation to be better than I currently am as a person, as a baker, as a friend, and as a daughter. The support that I’m lucky to have in spades from the people who care about me and love me, as well as from all of you. The fear that I won’t find my way, that I’ll always have this directionless feeling that will allow me to float in any direction. The words, from everyone around me, but also the words in my head that whisper my deepest dreams that seem too big and scary to acknowledge.
It’s an unsettling place to be. In some ways, my fear that my life could go in so many directions just needs a shifted perspective – that fear is really opportunity. Seizing the opportunity and extracting what I want from it is the hard part.
I’m back in San Diego for a few days allowing myself some time to process, to work when I want to, and to sort through some things that feel like they’re weighing me down. Home is the place where I can pluck through my emotions like guitar strings, examining myself, my thoughts, and my wants from a place where I’m supported in a way I’m not anywhere else. I’m blessed to have a network of love and support that spans to my farthest readers in Australia and Indonesia, and I appreciate the words of support and advice from each party, but San Diego grounds me.
I don’t want this to feel like a diary entry, but in reality, when I started Bakerita almost five years ago, Bakerita was my diary. Fast forward five years, and I still try to share my life, but it’s mostly dwindled down to a few sentences here and there. In my day to day life, I’ve tried to put a focus on being honest – with everyone around me, but most importantly, with myself. So, I’m trying it on here too. Maybe putting this out there, publishing my fears, will help me look at them in a new way.
Or, maybe, this will just be another post, scrolled through to reach the recipe everyone came for: blackberry peach scones. That’s okay too. These scones are worth the scroll.
I’m loving peaches right now and I want to put them in everything…like my peach cornmeal upside down cake I just posted. Blackberries are always on my list of favorites, and nothing beats the gorgeous burst of color they add to any dessert. These scones are extra fruity because they use applesauce instead of heavy cream, which helps them stay moist and soft, while the butter makes them flaky with a little bit of crunch on the edges.
Ripping into one of these with tea or coffee, slathered with a little butter or whipped cream, is definitely the way to go. You’ll love the burst of sweet fruit encased in the soft, sweet pastry. The crunchy almonds on top will make your tastebuds sing! I’m questioning a lot of things in my life right now, but these scones are definitely not one of them. Enjoy!Print
- 1⅓ cups all purpose flour
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- ½ stick (4 tablespoons unsalted butter, cold and cut into small pieces)
- ⅓ cup fresh peach (chopped in 1/2″ pieces (about half a medium peach))
- ⅓ cup blackberries (cut in half if they’re large)
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened applesauce
For the topping
- 2 tablespoons coarse white sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons sliced almonds
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon until combined. Add the butter and using a pastry cutter or a fork, cut it in until the mixture is crumbly. Some chunks of butter should remain. Add in the peaches and blackberries.
- In a separate mixing bowl, whisk together the egg, vanilla, and applesauce. Add the wet ingredients to the dry ingredients and stir until just combined.
- Line a baking sheet with parchment; if you don’t have parchment, just use the pan without greasing it. Sprinkle a bit of flour on the parchment or pan.
- Scrape the dough onto the floured surface. Pat the dough into a 5″ to 5 1/2″ circle about 3/4″ thick.
- To make the topping, stir together the coarse sugar and cinnamon. Brush the dough with milk, and sprinkle with the cinnamon sugar. Sprinkle the sliced almonds on top.
- Using a knife or bench knife that you’ve run under cold water, slice the circle into 6 wedges.
- Carefully pull the wedges away from the center to separate them, about 1 inch between them at the edges. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake for 18 to 22 minutes, or until golden brown.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.
- Category: Breakfast