Email to Phyllis_ aka_ Filus      

Peach Almond Scones -- e-w

Source of Recipe

Adapted from TOH Diabetic Cookbook 2005
Peach Almond Scones -- e-w
Yield: 12

2 c. flour
1/4 + 1 T sugar, ‘divided’
2 tsp/ baking powder
1/4 tsp. salt
5 T. ‘cold’ butter (No substitutions)
1/2 c. sliced almonds, lightly toasted; ‘divided’
1 egg
2 t. 2% milk
1 16-oz. can peach slices in juice, drained and finely chopped
1/2 tsp. almond extract

Preheat oven to 425º. Combine flour, 1/4 c. sugar and next 2 ingredients. Cut in butter with pastry blender of 2 kni8ves until mixture resembles coarse crumbs. Stir in 1/4 c. almonds. Lightly beat egg and milk in a small bowl. Reserve 2 T. egg mixture; set aside. Stir peaches and almond extract into remaining egg mixture. Stir into flour mixture until soft dough forms.

Turn out dough onto well-floured surface. Gently knead 10-12 times. Roll out into 9x6-inch rectangle. Cut dough into 6 (3-in.) squares using floured knife. Cut diagonally into halves, forming 12 triangles. Place 2 in. apart on ungreased baking sheets. Brush triangles with reserved 2 T. of egg mixture. Sprinkle with remaining 1/4 c. almonds and1 T. sugar. Bake 10-12 minutes or until golden brown. Remove from baking sheets; cool on wire racks 10 minutes. Serve warm. Serve with butter and jelly if desired.

1 scone (w/o butter or jelly) equals: 195 calories…9 gm fat (3 gm saturated)…4 gm protein…27 gm carbohydrate…2 gm fiber…31 mg cholesterol…174 mg sodium +++EXC: 1 starch…1 fruit…1-1/2 fat +++WWP: 4