After my success with plain scones I decided to mix things up a bit (literally) and try out some different flavours. Since there are so many nice berries in the shops at the moment, I decided to go for blueberries, with the addition of peach, which is one of my favourite flavours. To make the scones, I used the basic recipe for plain scones, but once I had formed the dough, I added a handful of blueberries, and a peach which I had peeled and cut into blueberry-sized chunks. It is helpful to toss these in flour after rinsing the blueberries and cubing the peach, as this will prevent the fruit from sinking to the bottom, and will also help stop the peach discolouring. Roll and cut out the scones with a scone cutter as normal, re-rolling the leftover bits until it is all used up.
Bake at 200ºC for around 15 minutes, but keep an eagle eye on them and turn them half way through to prevent them from browning unevenly. Allow to cool for a few minutes then serve with butter, jam and/or clotted cream whilst they are still warm. The blueberries should be oozing nicely and the peaches provide little hidden bites of unexpected peachiness, which I rather like. Summer in a scone!