Peach Scones

Name: Peach Scones
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 scones.
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; 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

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.

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
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.

Nutrition 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.

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

Reviews

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Average Rating:

Marlene2995

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.