Ingredients
Scale
- 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.