Peach and almond scones
Peach and almond scones
Ingredients
- 2¼ cups self-raising flour, sifted
- 1½ tbsp caster sugar
- 25g cold reduced salt butter, chopped
- ¾ cup skim milk
- 100g chopped canned peaches in natural juice, drained
- 50g raw blanched almonds, roughly chopped
- 1 tbsp skim milk, extra, for brushing
Method
- Preheat oven to 220°C.
- Place the flour and sugar in a large bowl. Using your fingertips, mix in the butter lightly, until the mixture resembles fine breadcrumbs. Add the milk, peach and almonds, mixing with a spatula until just combined.
- Transfer the mixture to a lightly floured surface and press together into a round shape approximately 3cm high. Using a 5cm diameter biscuit cutter, cut out rounds from the dough and place on a baking tray sprinkled with a little extra flour. Gather up the remaining dough, press together lightly into a round and repeat the process.
- Brush the tops of each scone with milk. Bake for 15 minutes or until golden brown on top and hollow sounding when tapped.
- Serve warm or at room temperature.
| Nutrients per serve | |
| Energy | 640 kJ |
| Protein | 4 g |
| Fat | 4 g |
| Saturated fat | 1 g |
| Carbohydrate | 23 g |
| Sugars | 4 g |
| Dietary fibre | 2 g |
| Sodium | 192 mg |
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