Peach scones
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour; unsifted |
| ¼ | cup | Cornstarch |
| ¼ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Butter or margarine |
| 2 | Eggs | |
| ¼ | cup | Milk |
| 1 | cup | Fresh peaches; peeled & chopped |
| ¼ | teaspoon | Cinnamon; mix cinn.& sugar |
| ¼ | teaspoon | Nutmeg; & nutmeg together |
| 1 | tablespoon | Granulated sugar; together |
| 2 | triangle. | |
Directions
From: suzy <suzy@...>
Date: Tue, 6 Aug 1996 12:51:35 -0400 (EDT) Preheat oven to 450 F.
In a large bowl combine flour, cornstarch, sugar, baking powder and salt.
With pastry blender or two knives, cut in butter until fine crumbs form.
In a small bowl, lightly beat eggs and milk until blended; reserve 1 Tbl.
Stir in peaches into remaining egg mixture. Add to flour mixture, mixing with fork until dough forms.
Turn out onto a lightly floured surface and knead once or twice. Pat dough into a 6-inch square. Cut into 4 3 x 3-inch squares. Cut each square into Place 1-inch apart on greased cookie sheet. Brush with reserved egg mixture. Sprinkle with cinnamon/nutmeg/sugar mix and bake for 15 minutes or until golden.
MC-Recipe Digest V1 #186
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .