Blueberry-peach-pecan scones with lemon glaze recipe

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Traditional scones are plain, but with the addition of peaches, there is no need to add anything else to this delicious treat. These scones are perfect with hot tea in the late afternoon to tide you over until dinner.

  • Yield: 1 dogen


  • 2-¾ cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ cup (1 stick) butter
  • ½ cup buttermilk or heavy cream
  • 1 large egg
  • 1 lemon, zested
  • 1 teaspoon almond extract
  • 2 medium peaches, peeled and chopped (about 1 cup)
  • ½ cup pecans, toasted and chopped
  • ½ cup frozen blueberries
  • ¼ cup milk, for wash
Lemon Glaze
  • ¼ cup freshly squeezed lemon juice
  • 1 cup confectioners’ sugar, sifted
How to Make It
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and cardamom. Using two knives or a pastry blender, cut in butter until mixture resembles coarse meal. (This step can also be done in the food processor).
  3. Combine the buttermilk, egg, zest, and almond extract. Stir into flour mixture with the peaches, pecans, and blueberries until just combined.
  4. On a lightly floured work surface, use a rolling pin to roll dough to ¾ inch thick. Cut into 4-inch squares using a cookie cutter; then cut each square diagonally, ending with 12 wedges. Place on a parchment-lined baking sheet. Brush with milk and bake for 20–25 minutes, until golden brown.
  5. Lemon Glaze
  6. Mix the juice and sugar together in a bowl, stirring until sugar dissolves. If glaze is too thick, add more lemon juice, ½ teaspoon at a time. If too thin, add more sugar, 1 tablespoon at a time, until desired consistency. Drizzle over warm scones.

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