Blackberry Peach Cobbler Scones

Chef’s Note

“You’ll LOVE the blackberry glaze on these.”




12 scones




  • Scones
  • 2 12 cupsall-purpose flour
  • 13 cupsugar
  • 12 teaspoonkosher salt
  • 1 tablespoonbaking powder
  • 1 teaspooncinnamon, plus 1/2 teaspoon
  • 8 tablespoonsunsalted butter, cut into small cubes and chilled
  • 1 peach, cut into 1/2-inch dice
  • 6 ouncesblackberries, cut in half
  • 12 cupbuttermilk, plus 2 tablespoons
  • 2 largeeggs
  • 2 tablespoons coarse white sugar
  • Blackberry Glaze
  • 3 ouncesblackberries
  • 1 tablespoonsugar
  • 1 tablespoonlemon juice, plus 1-2 tablespoons if needed to thin sauce
  • 1 13 cupsconfectioners’ sugar
  • Directions

  • 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.
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