Blueberry Peach Scones Recipes

BLUEBERRY PEACH SCONES

Steps:

• Wash, peel and dice your peaches into small pieces. It will only take 1 or 2 peaches to get 3/4 c.
• In microwave-safe bowl, add mix milk and butter. Microwave in 15 second increments, stirring in between, until butter is melted into milk. Stir in vanilla. Set aside to cool.
• In large mixing bowl, combine dry ingredients: flour, baking powder, salt, cinnamon, nutmeg and sugar.
• Slowly drizzle in wet ingredients, stirring gently as you go. Combine all the ingredients together, but try not to overstir. (May result in a tougher scone.)
• Use your hands to work in peach pieces and blueberries. Pat, stretch and roll dough to incorporate fruit.
• Lightly flour a dry surface, like a piece of foil or parchment paper.
• Divide your dough into 2 balls. Pat one ball into a flat 6 inch circle. Use a pastry cutter or pizza cutter to cut the dough into 8 triangles.
• Repeat with second ball of dough.
• Transfer unbaked scones on parchment covered baking sheet. To help with rising, place baking sheet in the refrigerator for 15 minutes.
• Bake refrigerated scones at 425 degrees for 12-15 minutes, or until just starting to brown and baked through.
• Remove from oven and let cool.
• To make optional glaze
• In a small bowl, measure sifted powdered sugar. Drizzle peach juice in and stir. Add milk if needed; you want a thick, slightly pourable glaze.
• When scones are mostly cool, use a spoon to drizzle glaze over scones.
• Let dry at least 30 minutes before serving.

BLUEBERRY AND PEACH COBBLER

Steps:

• In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.

BLUEBERRY AND PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
• Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

BLUEBERRY PECAN SCONES

Steps:

• In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon zest just until moistened. , Turn onto a floured surface, knead 6-8 times. Pat into an 8-in. circle; cut into eight wedges. Separate wedges and place 2 in. apart on a greased baking sheet. , Brush with egg white and sprinkle with remaining sugar. Bake at 375° for 18-22 minutes or until lightly browned. Serve warm.