Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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