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PEACH AND ALMOND SCONES




List of Ingredients



• 2 CUPS FLOUR
  
• 1/4 CUP PLUS 1 TABLESPOON SUGAR, DIVIDED
  
• 2 TEASPOONS BAKING POWDER
  
• 1/2 TEASPOON SALT
  
• 5 TABLESPOONS SWEET BUTTER
  
• 1/2 CUP SLICED ALMONDS, LIGHTLY TOASTED AND DIVIDED
  
• 2 TABLESPOONS MILK OR HALF AND HALF
  
• 1 EGG
  
• 1 CAN ( 16 OUNCES) PEACHES, DRAINED AND FINELY CHOPPEDD
  
• 1/2 TEASPOON ALLOND EXTRACT
  






Instructions



1. PREHEAT OVEN TO 425°.
   
2. IN A BOWL, COMBINE FLOUR, 1/4 CUP SUGAR, BAKING POWDER AND SALT. CUT IN BUTTER WITH A PASTRY BLENDER OR YOUR FINGERS ( WHICH WORKS REAL WELL) UNTIL MIXTURE RESEMBLES COARSE CRUMBS. STIR IN 1/4 CUP ALMONDS.
   
3. IN A SMALL BOWL, LIGHTLY BEAT MILK OR HALF AND HALF WITH EGG. REVERVE 2 TABLESPOONS OF MILK MIXTURE AND SET ASIDE. STIR PEACHES AND ALMOND EXTRACT INTO REMAINING MILK MIXTURE, STIR INTO FLOUR MIXTURE UNTIL SOFT DOUGH FORMS.
   
4. TURN OUT DOUGH ONTO A WELL FLOURED SURFACE. GENTLY KNEAD 10 TO 12 TIMES. ROLL OUT INTO A 9 X 6" RECTANGLE. CUT DOUGH INTO 6 ( 3") SSQUARES USING A FLOURED KNIFE, CUT DIAGONALLY INTO HALVES, FORMING 12 TRIANGLES.
   
5. PLACE 2" APART ON UNGREASED BAKING SHEETS. BRUSH TRIANGLES WITH THE RESERVED 2 TABLESPOONS OF EGG/MILK MIXTURE. SPRINKLE WITH REMAINING 1/4 CUP ALMONDS AND 1 TABLESPOON SUGAR.
   
6. BAKE FOR 10 TO 12 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM BAKING SHEETS AND COOL ON A WIRE RACK FOR 10 MINUTES. SERVE WARM WITH BUTTER OR JELLY
   






Final Comments


ENJOY!