It’s about half way through summer and I’m already starting to crave autumn-ish foods. I don’t know if that’s because I’m getting tired of summer foods or because I love the foods typically eaten in the autumn. I thought I’d whip up something to combine the best of both seasons.
These scones are loaded with peaches and blueberries and covered with a spice frosting.
Peach Blueberry Scones With Spice Frosting Recipe
(Makes 16 scones)
Ingredients for Spice Frosting:
- 1 and 1/2 cups powdered sugar
- 2 tablespoons butter, room temperature
- 1/4 teaspoon allspice
- 7 teaspoons milk
Ingredients for Scones:
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter (equivalent to 2 sticks), cold and cut into chunks
- 1 egg
- 1 peach, peeled and finely chopped
- 1 cup blueberries
Directions for Spice Frosting:
- In a medium bowl, mix together the butter, powdered sugar, allspice, and milk until it is a frosting-like consistency. (Make sure the butter is room temperature so that the frosting comes out smooth.)
Directions for Scones:
- Preheat the oven to 350 degrees F.
- Grease an 8 scone pan and set it aside.
- In a small bowl, mix together the sour cream and baking soda. Set it aside.
- In a very large bowl, whisk together the flour, sugar, baking powder, cream of tartar, and salt.
- Add the cold butter chunks and mix all of the ingredients together with a pastry blender or a with your fingers until the mixture is crumbly.
- Mix in the sour cream mixture and egg.
- Gently stir in the blueberries and chopped peaches.
- Scoop the dough into an 8 section scone pan, filling each section about 3/4 full. You will do this twice to get 16 scones in total. (* See note below if you do not have a scone pan.)
- Bake in the preheated oven for about 25 minutes, or until they’re golden brown.
- Let the scones rest in the pan until they have cooled before taking them out. (This is easy because you literally can’t get them out of the pan without destroying them until they have cooled.)
- Once the scones have cooled completely, spread the spice frosting on the top of each scone.
* Note: If you do not have a scone pan, do not worry. All Recipes gives step by step instructions for this scone recipe using a baking sheet.
Spice Frosting adapted from: Betty Crocker
Scones adapted from: All Recipes
You start this scone baking adventure by mixing all of the dry ingredients (even the sugar, which is sometimes considered a wet ingredient in other recipes) with the cold butter. The butter pieces should be visible at this point.
Here’s a little Science 101 (well, sort of science-y)… Cold butter is important here because it creates pockets of steam when they get hot in the oven during baking, which causes the scones to rise in the oven. This will give you some fluffy scones.
I’m sure many of you are tired of hearing this (from me or anyone else), but it’s worth repeating… Do not over mix the dough when you add in the rest of the ingredients. You want to mix until the ingredients are just combined (i.e. no visible dry ingredients). This will help yield a soft and tender scone. Over mixing lets all the delicious gluten out of the flour and that will make for some tough scones. (“Which is not good eats.”)
I made Blueberry Scones last year and that recipe is still a fantastic one. However, I wanted to a try a new recipe because… well, because I can. I had never made scones with sour cream before. These scones are more moist and tender. Thank you, sour cream.
I tried to capture how lovely they are on the inside. They are super tender and a tad crumbly, just the way a scone should be.
Let’s talk about the flavors going on here. Peaches and blueberries are an awesome combo (and one of my husband’s favorite pies). Then I went ahead and topped these scones with a spice frosting. Or is it called a spice glaze? I never know the difference between them. The notorious autumnal spice tastes super delicious with the summery fruits.
I brought these breakfast treats to Lake George and I think these were the biggest hit out of everything I made.
Anyone up for some scones for breakfast or tea time?
Here are some other yummy breakfast goodies.