Hi my name is Lesleigh and I am addicted to breakfast pastries. It’s getting really bad and I feel jittery and depressed when I can’t have a scone with coffee on the weekends.

Okay, phew. Thank you for listening and letting me get that out. But seriously! I have a major thing for breakfast pastries and I can’t quit them. They are so indulgent and delicious and cozy. I need them in my life! I feel as though this version, packed with fresh blackberries and nectarines (you know, my all-time favorite), can practically be considered a fruit because of all of the fruit in it? Yes?

See. Lots of fruit.

Just don’t mind the melted butter that is brushed on or the sprinkled coconut sugar on top of the melted butter.

I made these after a particularly rough week (Waverley had a 103° fever for two days) and they were just what we needed for a cozy Saturday morning.

nectarine blackberry scones

 

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Author: Lesleigh

Recipe type: Breakfast/Brunch

Ingredients

• 2½ cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• 1 stick cold unsalted butter, chopped into ½" chunks
• 1 egg
• 1¼ cup heavy cream
• 1 tablespoon vanilla extract
• 2 tablespoons unsalted butter, melted (for coating)
• 1 tablespoon coconut sugar (for sprinkling)

Instructions

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl sift together the flour, sugar, baking soda, baking powder, and salt.
3. Next, use a pastry cutter to dice the butter into the flour mixture until the mixture resembles pea size pieces. Place bowl in refrigerator.
4. While the mixture is chilling, chop the nectarine.
5. In a separate bowl, whisk the egg, creamer, and vanilla together.
6. Take the flour mixture out of the refrigerator. Pour the egg mixture into the flour mixture and stir with a wooden spoon.
7. Next, add the fruit. Stir with the wooden spoon or combine with your hands (I opted for the latter and felt is kept the fruit more intact than the spoon- just make sure not to mix for too long so the butter doesn't melt!).
8. These were very moist, so I ended up just making them into drop scones rather than rolling them out and cutting them. Take approximately ¼ cup-fulls and drop onto the parchment paper with generous spacing, about 2".
9. Brush with the melted butter and sprinkle with coconut sugar.
10. Bake for 15-18 minutes, until lightly golden. Let cool slightly and enjoy!

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