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Peach and Almond Scones


  • 2¼ cups self raising flour, sifted
  • 1½ tablespoons caster sugar
  • 25g cold reduced salt butter, chopped
  • ¾ cup skim milk
  • 100g drained, chopped canned peaches in natural juice
  • 50g raw blanched almonds, roughly chopped
  • 1 tablespoon skim milk, extra, for brushing

Preheat oven to 220 degrees 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.

Makes approximately 12.


Makes 12 – 4g nuts per serve


NUTRIENT content per serve

Energy 640kJ (152kcal), Protein 4g, Total fat 4g, Saturated fat 1g (25% of total fat), Monounsaturated fat 2g, Polyunsaturated fat 1g, Carbohydrates 23g, Sugars 4g, Fibre 2g, Sodium 192mg


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