2002 Peach Scones

By boandozzy

One scone equals 181 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 295 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Diabetic Exchanges: 2 starch, 1/2 fruit.

Originally published as Peach Scones in Light & Tasty June/July 2001, p7

Ingredients

• 1-1/3 cups all-purpose flour
• 1/2 cup plus 2 teaspoons sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons cold butter
• 1/2 cup plus 2 tablespoons light sour cream
• 1/4 cup chopped dried peaches or apricots
• 1/2 teaspoon vanilla extract
• 1 teaspoon fat-free milk

Details

Servings 8
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

In a bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Add sour cream, peaches and vanilla; stir just until moistened.

Turn dough onto a floured surface; knead gently 4-5 times (dough will be sticky). Divide dough in half; gently pat each portion into an 8-in. circle on a baking sheet coated with cooking spray. Cut each into four wedges; separate wedges slightly.

Brush tops with milk; sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until golden brown. Yield: 8 scones.