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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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In Fort Wayne, Indiana, Molly Mochamer invites variety to breakfast by baking a batch of light fluffy scones. Bits of dried peaches make them summery and slightly sweet, she says. Ingredients:
1-1/3 cups king arthur unbleached 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 reduced-fat sour cream |
1/4 cup chopped dried peaches or apricots |
1/2 teaspoon vanilla extract |
1 teaspoon fat-free milk |
Directions:
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.
2. 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.
3. Brush tops with milk; sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until golden brown. Yield: 8 scones.
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