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Blackberry Peach Scones combine two delicious summer fruits in a light, flaky scone that’s perfect for breakfast or as a snack! You’re going to love this simple scone recipe that’s loaded with fresh fruit.
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. 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 actually an 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. I so appreciate the words of support and advice from each person, 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.
These Blackberry Peach Scones are…
- Soft & fluffy
- Crispy edges
- Loaded with fresh fruit
Topped with a delicious crunchy garnish - Easily made nut-free
- Perfect with tea or coffee
They’re just beyond good. I’m totally loving peaches right now! I want to put them in everything…like the amazing peach cornmeal upside-down cake I just posted. Blackberries are always on my list of favorites, too. 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. The butter makes them so deliciously 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!
Blackberry Peach Scones
Ingredients
- 1⅓ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup 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 sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons sliced almonds, optional, leave off for nut-free
Instructions
- 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.
I think finishing college is a scary directionless time for most people. I know I certainly felt that way. It is weird to go from always having the structure that school, homework, peers, parents provide to being totally on your own. So don’t feel alone, I have no doubts at all you will figure it all out! :)
Introspection can be good, but overthinking something doesn’t help it get better. Don’t worry so much about direction. It will come to you, just not with pushing. And when it does, you’ll be great! Just like these scones. They’re totally great, too. :)
Thanks so much, Mir. I know – I’m a natural over thinker. Being home is helping distract me :)
This post is beautifully written, Rachel, and these scones look delicious. Wishing you all the best! <3
Hugs to you friend. I hope you have a great visit with your family, and leave feeling refreshed. These scones sure do look amazing! I just love all things peach right now. So happy they’re in season!
Loved the post- I think we all feel like this sometimes, especially at new junctions in our lives. I am such a fan of these scones and that blackberry/peach flavor combo! Pinning :)
Those scones look SO delicioius! And I love the color the blackberries are giving off – super beautiful!! :)
I always thought I would know exactly what I wanted to do in life, but that has never been the case. I keep thinking it will magically come to me, but it hasn’t really. There are a million things we can do in life, we just have to pick the things that make us happiest. Those are my thoughts, anyways! Love these scones, they look delicious!
Gahhh these scones are SO freakin’ gorgeous, Rachel!! Seriously, all those pretty chunks of peaches and juicy blackberries peeking out is killing me! These look like the perfect lazy weekend breakfast with tea!
I appreciate your honesty in this post, Rachel. It is SO hard to figure out what we want to do in life, and people rarely stay on the same path that they start out on. I’m sure you will figure out what makes you most happy. :)
I can’t pass up a good scone and these look just perfect! I love the crisp edges and soft centers.
You and I are on a similar wavelength with the scones today but holy moly I can’t believe how beautiful and colorful these are!
And there’s nothing wrong with sharing diary-entry-esque bits on YOUR blog, those are usually my favorite parts to read (though I struggle sometimes with putting those thoughts on my own blog, so I understand your feelings there, too).