Blackberry Peach Cobbler Scones

Submitted by Food.com

"You'll LOVE the blackberry glaze on these."

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 12 scones

ingredients

• Scones

• 2 1⁄2 cups all-purpose flour, plus more for dusting
• 1⁄3 cup granulated sugar
• 1 tablespoon baking powder
• 1⁄2 teaspoon kosher salt
• 1 1⁄2 teaspoons ground cinnamon
• 8 tablespoons cold unsalted butter, cubed
• 6 ounces blackberries, halved lengthwise
• 1 peach, cut into 1/2-inch dice
• 1⁄2 cup plus 2 tablespoons buttermilk
• 2 large eggs
• 2 tablespoons coarse white sugar or 2 tablespoons demerara sugar

• Glaze

• 3 ounces blackberries
• 1 tablespoon granulated sugar
• 3 -4 tablespoons lemon juice
• 1 1⁄2 cups confectioners' sugar

directions

1. For the scones: Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt and 1 teaspoon of the cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture is crumbly. Fold in the blackberries and peaches. In a measuring cup, whisk together 1/2 cup of the buttermilk and the eggs and add to the flour mixture, stirring gently to combine.
3. Turn the dough out onto a work surface dusted with flour and press into a 9-by-6-inch rectangle. Use a bench scraper or knife to make the sides even, then cut the dough into 6 equal pieces (3-inch squares). Cut each square on the diagonal into triangles and transfer the scones to the prepared baking sheet.
4. In a small bowl, stir together the remaining 1/2 teaspoon cinnamon with the coarse sugar. Brush the top of each scone with the remaining 2 tablespoons buttermilk and sprinkle with the cinnamon-sugar mixture. Place the baking sheet with the scones in the freezer for 20 minutes.
5. Preheat the oven to 425 degrees F.
6. For the glaze: Meanwhile, put the blackberries, granulated sugar and 1 tablespoon of the lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blackberries are softened and the sugar is dissolved, 5 to 8 minutes, mashing as needed to break up the berries.
7. Strain through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula to release all the juice. Let cool slightly, then whisk in the confectioners' sugar and 2 tablespoons of the lemon juice until smooth. If necessary, add extra lemon juice a teaspoon at a time to adjust the consistency of the glaze.
8. Bake the chilled scones until golden, 18 to 20 minutes. Let cool slightly on the baking sheet, then drizzle with the glaze.

Reviews

[Jonathan Melendez]

Great scones! I made them as directed and loved them. The glaze on top is delicious!