These mini blueberry peach scones came about by accident. Several years back I tried a scone recipe and realized halfway through that I was out of two ingredients. Then I didn’t have enough sour cream. Then another ingredient was expired. It was like a sign from heaven that I should just stop baking. Ever have those days where no matter what you do it all falls apart? Apparently it was one of those days for me! I ended up throwing a bunch of ingredients together and by divine intervention, out popped these beautiful, tasty treats! I have made them the same way ever since and just threw away the old recipe! I like them because they are sweet and moist, unlike some traditional scone recipes. And when I make them in the miniature version, my family gobbles them up!
Start by heating the oven to 400 degrees. In a large bowl, combine 2 cups of flour (all-purpose works best), 1/3 cup of sugar, and 1 teaspoon of baking powder. Add in 1/4 teaspoon of baking soda and 1/2 teaspoon of salt. Mix that all together and then cut in a stick of butter. I like to use my pastry cutter so that the dough will turn crumbly. Of course, you can always use the old fashioned tools, aka your hands, but be sure to take off any rings ahead of time. I have forgotten so many times and end up with sticky dough instead my wedding ring. Whatever you decide to use, make sure the dough is crumbly, free of big chunks of butter.
In a small bowl, combine 2 large eggs and 1/2 cup of peach yogurt. I use light peach yogurt (the one with little chunks of peaches) but I have also used peach Greek yogurt and regular vanilla yogurt. I like the regular peach yogurt the best because the dough comes out moist and sweet.
Slowly pour the wet ingredients in with the dry ingredients and mix until no flour flakes remain. Then pour in 1-2 small packages of frozen blueberries (about 1-2 cups). I find it best to buy fresh blueberries and freeze them overnight before I want to use them. If I use frozen blueberries from a bag, I find there are too many ice crystals and it alters the texture of the dough. The berries do need to be frozen so that they don’t pop when you roll them out.
Once the dough is combined, flour a hard surface and roll out the dough. You will also want to keep some flour handy for your hands as you shape the dough. Do your best to make a rectangle and then cut diamond shapes with a sharp knife. If you don’t feel comfortable doing it this way you can also make two small circles of dough and cut 8 pie-like pieces out of each circle. Either way, you should have about 16 mini blueberry peach scones. Sprinkle a small amount of sugar on top of the scones before you place them in the oven.
On a cookie sheet, spread out some parchment paper and then place the scones about an inch apart. Bake them at 400 degrees for about 20 minutes, or until the tops are golden brown. I notice that baking time changes based on the amount and type of yogurt used, so keep a close eye on them while they’re cooking.
These mini blueberry peach scones are going to be super hard to resist once they come out of the oven! Part of the reason I make them “mini” is so that I don’t feel entirely guilty that I ate two…or three! They are best served warm with a cup of coffee or tea.
These are a great brunch item or perfect for a potluck. Sometimes I take them to a baby shower or picnic. When I make brunch I serve them with my shredded hashbrown cheesy potatoes and easy clean-up oven-cooked bacon. For lunch, I eat them with a cranberry pecan salad or apple broccoli & horseradish slaw. Really, they go with anything! My husband has them for dessert or even a midnight snack! If you have any leftovers, which I doubt you will (wink, wink), make sure to store them in an airtight container or ziplock bag. Happy cooking, ya’ll!
- 2 cups all-purpose flour, plus extra for rolling out dough
- ⅓ cup sugar, plus extra for sprinkling
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 stick butter cut in small pieces
- ½ cup peach yogurt
- 2 eggs
- 1-2 cups frozen blueberries
- Heat oven to 400 degrees.
- Mix dry ingredients and cut in butter until crumbly.
- Mix wet ingredients until smooth.
- Combine dry and wet ingredients until no flour remains.
- Add in blueberries.
- Flour a hard surface and shape dough into a rectangle.
- Cut out 16 miniature triangles shapes.
- Move scones to a cookie sheet with parchment paper.
- Bake scones at 400 for 20 minutes or until golden brown.