White Peach and Blackberry Scones
White Peach and Blackberry Scones

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, white peach and blackberry scones. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

White Peach and Blackberry Scones is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. White Peach and Blackberry Scones is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have white peach and blackberry scones using 14 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make White Peach and Blackberry Scones:
  1. Prepare 3 cups AP flour
  2. Take 1 cup cake flour
  3. Prepare 1/4 cup and 1 tbsp cane sugar
  4. Make ready 1 tbsp baking powder
  5. Prepare 1 1/2 tsp salt
  6. Get 1/4 tsp baking soda
  7. Get 4 tbsp chilled unsalted butter
  8. Get 4 tbsp chilled lard
  9. Take 2 cups chopped white peaches and blackberries
  10. Take AP flour and cane sugar for coating
  11. Get 1 tbsp melted butter
  12. Take 1 1/3 cup buttermilk
  13. Make ready 1 tsp vanilla
  14. Prepare Cream and demerara sugar to coat
Steps to make White Peach and Blackberry Scones:
  1. Chop the fruit to 1/2" pieces.
  2. In a medium mixing bowl, add the fruit and 1/4 cup cane sugar. Macerate for 15-30 minutes.
  3. Preheat oven to 425º.
  4. Add 1 cup AP flour to medium mixing bowl.
  5. Strain fruit using a mesh sifter. Reserve juice.
  6. Add fruit to 1 cup flour. Toss to coat well. Reserve.
  7. Add remaining 2 cups AP flour, cake flour, salt, baking powder, and baking soda in large mixing bowl. Whisk to combine.
  8. Cut butter and lard into 1/4" pieces.
  9. Add butter and lard to flour mixture. Using only the tips of your fingers, squeeze butter and lard until pea-sized.
  10. Add fruit, mix to combine.
  11. Add vanilla to butterilk, stir.
  12. Add buttermilk to flour mixture. Using a flexible bench scraper, fold until combined. Turn out onto a well-floured cutting board.
  13. Sprinkle AP flour on top. With a rolling pin, roll into a rectangle 12x6.
  14. Brush cream, and sprinkle demerara sugar to coat.
  15. Fold the left end of the rectangle to the middle, repeat with the right side as if laminating puff pastry. Turn dough. Roll out to 12"x6" rectangle.
  16. Use a metal bench scraper to cut the scones. For large size, cut triangular pieces, place on half-sheet baking pan with silpat. For small size, cut the rectangle in half lengthwise so there are two 12"x3" pieces.
  17. Bake for 45 minutes until golden brown, turning halfway through. You may need to bake a little more for the large scones.
  18. Remove to a cooling rack.
  19. Serve with fresh fruit.

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