| This recipe is liked by 0 person(s). |
SCONES - Peach Scones
Nb persons: 0
Yield: 8 to 12 scones
Preparation time:
Total time:
Source:
| Peach Scones King Arthur Flour (4.5 Stars) | |
| 2 cups | King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend |
| 1/2 teaspoon | salt |
| 1/4 cup | granulated sugar |
| 1 teaspoon | nutmeg |
| 1 tablespoon | baking powder |
| 6 tablespoons | cold butter, cut into pieces |
| 2 large | eggs |
| 1/3 cup | vanilla yogurt |
| sour cream, alternative | |
| 1/2 teaspoon | almond extract |
| 1 cup | diced peaches, fresh or canned |
| 2 tablespoons | coarse sugar |
Preheat your oven to 375°F. Lightly grease a divided scone pan, a 12-cup muffin pan, or a baking sheet.
In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.
In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract. Stir this mixture into the dry ingredients. Add the peaches and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.
Divide the dough among the compartments of the scone pan, or drop by the scant 1/4 cupful into the cups of a muffin pan or onto a baking sheet. Sprinkle the scones with coarse sugar, and bake them until they're golden brown, 15 to 18 minutes (on a baking sheet), or 18 to 20 minutes (in a pan). Yield: 8 to 12 scones.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe