Blueberry Scones with Melted Peaches

Blueberry Scones with Melted Peaches
Blueberry Scones with Melted Peaches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds frozen sliced peaches or 2 1/2 pounds fresh peaches, peeled and sliced

  • 1/3

    cup brown sugar

  • 3

    tablespoons instant pearl tapioca

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon lemon juice

  • 1 2/3

    cups flour

  • 3 1/2

    tablespoons plus 2 teaspoons granulated sugar

  • 1 1/2

    tablespoons baking powder

  • 1/4

    teaspoon salt

  • 6

    tablespoons butter, chilled and cut into pieces

  • 1 1/2

    cups blueberries

  • 1/2

    cup plus 2 tablespoons heavy cream

Directions

1.Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a large bowl, combine the peaches, brown sugar, tapioca, cinnamon and lemon juice. Let rest; toss occasionally. 2.In another large bowl, whisk together the flour, 3 1/2 tablespoons granulated sugar, baking powder and salt. Using your fingers, blend in the butter until the mixture resembles coarse crumbs. Stir in the blueberries, then 1/2 cup cream; combine until the dough just comes together. Turn out onto a floured work surface and pat into a 1-inch-thick round. Cut into 8 wedges. 3.Pour the peach mixture into the baking dish. Arrange the wedges on top; brush with the remaining 2 tablespoons cream and sprinkle with the remaining 2 teaspoons granulated sugar. Bake until the scones are golden, about 1 hour. Let cool for 10 minutes before serving.

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