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Blueberry Scones with Melted Peaches

May 2008
Blueberry Scones with Melted Peaches

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Makes: 8 servings

Prep: 20 mins

Bake: 1 hr

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 degrees . 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.
Tip Fast times
  • Skip the peaches and bake the scones at 350 degrees for about 20 minutes.