This recipe requires 30 minutes or less for complete preparation.
Serves: 6 person(s)
Preparation Time: 15 mins
Cooking Time: 15 mins
Yield: 12 x scones
Great for a Sunday afternoon snack!
2 1/4 cup self raising flour, sifted
1 1/2 Tbsp caster sugar
25 g cold reduced-salt butter, chopped
3/4 cup skim milk
100 g drained, chopped canned peaches in natural juice
50 g raw blanched almonds, roughly chopped
1 Tbsp skim milk, extra, for brushing scones
Preheat oven to 220C.
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.