Peach and Almond Scones 

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Great for a Sunday afternoon snack!

Ingredients:

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

Directions:

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.

Serve warm or at room temperature.

Author:

Nuts for Life
Nuts for Life

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