Portland has been so warm this week, it has me dreaming of summer. Blackberries, raspberries, peaches, tomatoes… I wish it were summer right now!!

But, on the other hand, it also has me thinking that I need to clear out some of the canned goods we have – to make room for the new ones, of course. I think this year I’m going to focus more on freezing stuff.

We really enjoyed having bags and bags of berries and peaches to throw into our winter batches of muffins. I’ll never stop canning, but we ran out of most of our berries I think in December. We got lucky when we found the handful we used in this recipe lurking in the bottom of a mostly-used bag. I’m planning to do more this year.

These scones are softer than they are biscuit-y. I like that sometimes, it’s a nice change.  And my favorite thing is to use an egg yolk and a heavy dose of raw sugar on the top to make them nice and brown, with a crunch!

Ingredients

• 2 cups AP flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 tablespoon baking powder
• 6 tablespoons cold butter, cut into pieces
• 2 large eggs
• 6 tablespoons plain yogurt
• 1 cup fresh or frozen peaches, diced
• 1/2 cup fresh or frozen blackberries
• Coarse demarara sugar, for sprinkling

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a bowl, lightly whisk flour, salt, sugar and baking powder.
3. Cut the butter in to the mixture using a pastry cutter or a fork until the mixture resembles crumbs.
4. Whisk together the yogurt and eggs, and then fold them into the butter crumb mixture.
5. Finally, fold in the peaches and blackberries. Lightly knead the dough into a disc shape, using additional flour as necessary. Slice into wedges and move to a baking sheet lined with parchment paper. Sprinkle with demarara sugar.
6. Bake for about 15-20 minutes, or until the tops are golden brown.