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4.7 from 66 votes

Peach Blackberry Scones with Vanilla Glaze

Sweet peaches and tangy blackberries pair beautifully in these buttery and tender Peach Blackberry Scones with Vanilla Glaze.

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 8 scones
Calories: 402 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the scones:
  • 2 1/2 cups all purpose flour 325 grams, plus a few tablespoons for flouring the counter
  • 1 rounded teaspoon baking soda 9 grams
  • 2 rounded teaspoons cream of tartar 9 grams
  • 3 1/2 tablespoons granulated sugar 45 grams
  • Dash salt
  • 9 tablespoons cold salted butter ½ cup + 1 tablespoon
  • 1 large egg
  • 3/4 cup buttermilk 6 ounces
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon vanilla extract 5 grams
  • 3/4 cup frozen peaches, thawed but cold* 90 grams
  • 3/4 cup fresh blackberries, cut in half* 90 grams
For the topping:
  • Sparkling Sugar
For the glaze:
  • 1 cup powdered sugar 130 grams
  • 3-4 tablespoons heavy cream plus more if needed
  • 1/2 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Refrigerate a bowl for 5 minutes to get it cold. Preheat the oven to 425ºF.
  2. In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt.
  3. Cut the cold butter into small cubes (or use a cheese grater and grate the cold butter) and add to the flour mixture.
  4. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. It is okay if there are small pieces of butter. Feel the flour mixture with your fingers and "snap" any large chunks of butter between your fingers to make them smaller. Set aside.
  5. In a small bowl, whisk together the egg, buttermilk, zest and vanilla. Set aside.
  6. Make a well in the flour in the center of the flour. Pour in the milk mixture.
  7. Use a rubber spatula to mix the batter, just until barely combined.
  8. Then fold in the fruit. Be careful not to overmix.
  9. Sprinkle a couple tablespoons of flour onto a pastry mat.
  10. Turn the dough out onto the pastry mat. Turn it over so the floured side is up. Make a disk that is about 1¼ inches thick and about 8” in diameter..
  11. Use a knife to cut the disk into 8 triangles (or 6 for large scones), as if you were cutting a pie.
  12. Place the scones on a baking sheet lined with parchment paper.
  13. Sprinkle the tops of the scones with raw sugar.
  14. Bake immediately for 12 minutes (or up to 14 minutes for large size scones).
  15. While the scones are baking, whisk together the powdered sugar, vanilla and heavy cream in a small bowl.
  16. While the scones are still warm, spoon the glaze over the scones, spreading gently to cover the tops.
  17. Allow the scones to cool for 3-5 minutes then remove them to a wire rack to cool completely.
  18. Store in an airtight container at room temperature.

Notes

  • *I use frozen peaches and fresh blackberries. Allow the frozen peaches to mostly thaw. I lay out a few paper towels, dice the peaches, then put them out on a single layer on the paper towels. This will help some of the water/juice from the peaches to absorb. Fresh blackberries work great, but if you choose frozen, allow them to thaw and absorb liquid on paper towel as well.
  • *I use frozen peaches and fresh blackberries. Allow the frozen peaches to mostly thaw. I lay out a few paper towels, dice the peaches, then put them out on a single layer on the paper towels. This will help some of the water/juice from the peaches to absorb. Fresh blackberries work great, but if you choose frozen, allow them to thaw and absorb liquid on paper towel as well.
  • Refer to the article above for more tips and tricks.
  • The calories shown are based on the recipe making 8 scones, with 1 serving being 1 glazed scone. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition Information

Calories 402kcal (20%) Carbohydrates 57g (19%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 67mg (22%) Sodium 183mg (8%) Potassium 181mg (5%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 623IU (12%) Vitamin C 4mg (4%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8scones

Amount Per Serving

Calories 402

% Daily Value*

Calories 402kcal 20%
Carbohydrates 57g 19%
Protein 6g 12%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 67mg 22%
Sodium 183mg 8%
Potassium 181mg 4%
Fiber 2g 8%
Sugar 26g 52%
Vitamin A 623IU 12%
Vitamin C 4mg 4%
Calcium 48mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.