8 tablespoonsunsalted butter, cut into small cubes and chilled
1 peach, cut into 1/2-inch dice
6 ouncesblackberries, cut in half
1⁄2 cupbuttermilk, plus 2 tablespoons
2 tablespoons coarse white sugar
1 tablespoonlemon juice, plus 1-2 tablespoons if needed to thin sauce
1 1⁄3 cupsconfectioners’ sugar
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
To make scones, in a large bowl, whisk to combine flour, sugar, salt, baking powder and 1 teaspoon cinnamon. Using a pastry cutter or a fork, combine the butter until mixture is crumbly. In a measuring cup, whisk to combine 1/2 cup buttermilk and eggs, then pour into flour and stir to combine.
Turn dough onto a clean work surface and press into a 9×6-inch rectangle. Use a bench scraper or knife to make the sides even, then cut dough into 6 equal pieces. Cut each piece on the diagonal into triangles and transfer scones to prepared baking sheet.
In a small bowl, stir to combine 1/2 teaspoon cinnamon with 2 tablespoons coarse sugar. Brush the tops of each scone with 2 tablespoons buttermilk and sprinkle over cinnamon and sugar mixture. Place tray with scones in the freezer for 20 minutes, then bake until golden, about 18-20 minutes.
To make glaze, place blackberries, sugar and lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blackberries are softened and sugar is dissolved, about 5-8 minutes.
Strain through a fine mesh strainer into a medium bowl, pressing to release the blackberry juices. Let juices cool slightly, then whisk in confectioners sugar until smooth. Add lemon juice a tablespoon at a time to adjust consistency of glaze.
Remove scones from oven, let cool slightly then drizzle glaze over.