Make the most of late-summer fruits with these sweet recipes for scones, clafouti and jam

I know summer doesn’t officially end until Sept. 23, but in most people’s minds, the last day of summer is the Tuesday after Labor Day. But I’m holding on. At least until all the local fruit, vegetables, herbs and flowers, sunny, dry days, and beautiful, cool nights, fade.

There’s still plenty of good end-of-the-season fruit available at farmers markets and grocery stores. Many farms still offer pick-your-own late blueberry, raspberry and blackberries. And, although it was a terrible year for stone fruit throughout much of the country (due to early leaves blossoming and then a hard frost in early spring, which killed off much of the harvest) there is still gorgeous peach, nectarines, plums, apricots and figs coming from the West Coast.

This is the time of year to bake pies and galettes. But here, I offer three new recipes. The first is ideal for breakfast, snacks, or tea time: blueberry-lemon scones. They can be put together quickly and are bursting with fresh berries