Peach Blackberry Scones

These scones are softer than they are biscuit-y, perfectly imperfect, this recipe for Peach Blackberry Scones is the best use of those leftover crumbled frozen blackberries at the bottom of the bag. Pick up some frozen Oregon blackberries and get baking!

Recipe by Rebekah Hubbard from PDXFoodLove Blog

blackberry peach scone recipe

Ingredients

2 C AP flour
1/2 t salt
1/4 C sugar
1 T baking powder
6 T cold butter, cut into pieces
2 large eggs
6 T plain yogurt
1 C fresh or frozen peaches, diced
1/2 C fresh or frozen blackberries
Coarse demarara sugar, for sprinkling

Preparation

Step 1
Preheat the oven to 400 degrees Fahrenheit.

Step 2

In a bowl, lightly whisk flour, salt, sugar and baking powder.

Step 3
Cut the butter in to the mixture using a pastry cutter or a fork until the mixture resembles crumbs.

Step 4
Whisk together the yogurt and eggs, and then fold them into the butter crumb mixture.

Step 5
Fold in the peaches and blackberries. Lightly knead the dough into a disc shape, using additional flour as necessary. Slice into wedges and move to a baking sheet lined with parchment paper. Sprinkle with demarara sugar.

Step 6
Bake for about 15-20 minutes, or until the tops are golden brown.