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Peach Scones

 Peach Scones
In Fort Wayne, Indiana, Molly Mochamer invites variety to breakfast by baking a batch of light fluffy scones. "Bits of dried peaches make them summery and slightly sweet," she says.
8 ServingsPrep/Total Time: 25 min.


  • 1-1/3 cups all-purpose flour
  • 1/2 cup plus 2 teaspoons sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cold butter
  • 1/2 cup plus 2 tablespoons reduced-fat sour cream
  • 1/4 cup chopped dried peaches or apricots
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon fat-free milk


  • In a bowl, combine the flour, 1/2 cup sugar, baking powder, baking
  • soda and salt. Cut in butter until mixture resembles coarse crumbs.
  • Add sour cream, peaches and vanilla; stir just until moistened.
  • Turn dough onto a floured surface; knead gently 4-5 times (dough will
  • be sticky). Divide dough in half; gently pat each portion into an
  • 8-in. circle on a baking sheet coated with cooking spray. Cut each
  • into four wedges; separate wedges slightly.
  • Brush tops with milk; sprinkle with remaining sugar. Bake at 400°
  • for 10-12 minutes or until golden brown. Yield: 8 scones.
Nutritional Facts: One scone equals 181 calories,

2 of 2

Peach Scones (continued)

Nutritional Facts: 4 g fat (3 g saturated fat), 13 mg cholesterol, 295 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.