I’m Melting!

I confess to never having been a big breakfast person. Sure, a chocolate croissant never fails to start the day off right, but the mornings that I’m able to procure those are few and far between. I’m usually content to eat yogurt with fresh berries and granola at work, but on the weekends, a little something extra seems in order.

I was initially intimated by this recipe: making my own scones! I’m no baker! But, to my delight, it proved much less tricky and time-intensive than I anticipated. About 30 minutes for the prep and an hour for the bake later, I was munching down on some light, flaky and gently blueberry-sweetened goodness. If I were going to pick a signature breakfast recipe, this one might just be the winner.

Blueberry Scones with Melted Peaches
Serves 2-4

1 lb. frozen, sliced peaches
2 ½ tbsp. brown sugar
1 ½ tbsp. instant pearl tapioca
½ tsp. cinnamon
½ tsp. lemon juice
5/6 c. all purpose flour (or ½ + 1/3 cups)
1 ¾ tbsp. granulated sugar, plus 2 tsp. reserved
¾ tbsp. baking powder
1/8 tsp. salt
3 tbsp. butter, chilled and cut into pieces
¾ c. fresh blueberries
¼ c. heavy cream, plus 1 tbsp. reserved

Preheat the oven to 350 degrees. Lightly grease an 8x8 inch square baking dish. In the dish, combine the peaches, brown sugar, tapioca, cinnamon and lemon juice. Toss to combine and set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using your fingers, blend in the butter until the mixture resembles coarse crumbs (keep working, it takes a little longer than you might think). Stir in the blueberries, then the cream and combine with a wooden spoon until the dough just comes together. Form the dough into a ball and, on a floured work surface, pat it into a 1-inch thick round. Cut into 4 wedges.

Arrange the dough wedges on top of the peach mixture and brush the tops with the remaining tablespoon of cream and sprinkle with the 2 teaspoons of sugar. Bake until the scones are golden about 50-60 minutes. Let cool for 5 minutes before serving.