Makes 12 scones
|2||cups all-purpose flour|
|1/4||cup plus 1 tablespoon sugar, divided|
|2||teaspoons baking powder|
|5||tablespoons cold butter or margarine|
|1/2||cup sliced almonds, lightly toasted and divided|
|2||tablespoons reduced-fat (2%) milk|
|1||can (16 ounces) peach halves or slices in juice, drained and finely chopped|
|1/2||teaspoon almond extract|
- Preheat oven to 425°F. Combine flour, 1/4 cup sugar, baking powder and salt in large bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in 1/4 cup almonds. Lightly beat egg and milk in small bowl. Reserve 2 tablespoons egg mixture. Stir peaches and almond extract into remaining egg mixture. Stir into flour mixture until soft dough forms.
- Place dough onto well-floured surface. Gently knead 10 to 12 times. Roll dough into 9X6-inch rectangle. Cut into 6 (3-inch) squares using floured knife. Cut diagonally into halves, making 12 triangles; place 2 inches apart on ungreased baking sheets. Brush triangles with reserved egg mixture. Sprinkle with remaining 1/4 cup almonds and 1 tablespoon sugar.
- Bake 10 to 12 minutes or until golden brown. Remove from baking sheets and cool on wire racks 10 minutes. Serve warm.
Serve with butter or jelly, if desired.
|Serving Size:||1 scone|
|Saturated Fat||3 g|
|Total Fat||9 g|
|Calories from Fat||38 %|
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