- 2 1/ 2 cups all-purpose flour
- 1/ 2 cup granulated sugar
- 1 1/ 2 teaspoons baking powder
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon salt
- 1/ 2 cup cold unsalted butter
- 2/ 3 cup buttermilk
- 1/ 2 tablespoon vanilla extract
- 1 large egg
- 1/ 2 cup chopped strawberries
- 1/ 2 cup chopped peaches
Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
In a medium sized mixing bowl, whisk together all purpose flour, granulated sugar, baking powder, baking soda, and salt. Add the cubed cold butter into the bowl and cut them into the flour using a pastry cutter or your fingers until flour butter mixture appears crumbly.
In a separate bowl, whisk together buttermilk, vanilla extract, and a large beaten egg. Pour this wet mixture into the dry ingredients. Mix until a dough forms. Add in the chopped strawberries and peaches and carefully fold in.
Place the dough onto a floured surface and knead several times before placing the dough onto the baking sheet and rolling it into a 9” circle about 1” thick. It might be difficult to handle the dough since it’s going to be wet but just do the best that you can. Add a couple tablespoons of flour to the dough if needed.
Cut the dough into 8 triangles. Separate them individually to allow the edges to turn crispy. Brush the top of the scones with and egg wash (1 beaten egg mixed together with one tablespoon water). This step will help brown the tops of the scones. Sprinkle with sugar.
Bake the scones for 18-22 minutes until the tops have turned a golden brown.