Peach-Almond Scones

Peach-Almond Scones


Makes 12 scones


2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter or margarine
1/2 cup sliced almonds, lightly toasted and divided
1 egg
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


  1. 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.
  2. 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.
  3. Bake 10 to 12 minutes or until golden brown. Remove from baking sheets and cool on wire racks 10 minutes. Serve warm.

Serving Suggestion

Serve with butter or jelly, if desired.

Nutritional Information

Serving Size: 1 scone
Fiber 2 g
Carbohydrate 27 g
Cholesterol 31 mg
Saturated Fat 3 g
Total Fat 9 g
Calories from Fat 38 %
Calories 195
Protein 4 g
Sodium 224 mg

Dietary Exchange

Fat 1-1/2
Fruit 1
Starch 1

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