Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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 or stick margarine
  • 1/2 cup plus 2 tablespoons reduced-fat sour cream
  • 1/4 cup chopped dried peaches or apricots
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fat-free milk

Directions

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.
Originally published as Peach Scones in Light & Tasty June/July 2001, p7

Nutritional Facts

1 each: 181 calories, 4g fat (3g saturated fat), 13mg cholesterol, 295mg sodium, 32g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.

  • 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 or stick margarine
  • 1/2 cup plus 2 tablespoons reduced-fat sour cream
  • 1/4 cup chopped dried peaches or apricots
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fat-free milk
  1. 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).
  2. 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.
Originally published as Peach Scones in Light & Tasty June/July 2001, p7

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeach Scones

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Marlene2995 User ID: 2382565 30434
Reviewed Jul. 13, 2010

"I made these last night and they were delicious! I have tried lots of scone recipes and this one is the best by far! I did leave the milk off since they were sticky enough for the sugar to adhere without it."

Loading Image