Thank you Christy from 80 Twenty Nutrition for this terrific recipe contest opportunity! This #ChileBrunch contest has inspired me to use Fruits from Chile in this classic brunch scone recipe with a fruity twist. Flavourful and so easy to make, these brunch scones are just peachy!
Ingredients
2 cups all purpose flour
1/4 cup almond flour or ground almonds
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter or non-hydrogenated margarine
1/2 cup milk
1 large egg
1 tsp vanilla
1-2 tbsp sliced almonds
1 cup frozen Chilean peaches (keep frozen until ready to use) or fresh when available
Instructions
Step 1
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Flour a cutting board.
Step 2
In a medium sized bowl, combine flour, almond flour, sugar, baking powder, and salt.
Step 3
Cut in butter or margarine into dry ingredients using a pastry blender. Combine until flaky and ingredients are well mixed.
Step 4
Whisk egg and 1 tsp vanilla into a 1 cup glass measuring cup. Fill up to the 3/4 cup line with 1/2 cup of milk. (Depending on the size of your egg, you may need less or more than 1/2 cup of milk). Pour egg and milk mixture into centre of dry ingredients (reserving 1 tbsp to brush on top of scones before baking). Mix liquid into dry ingredients until flour is incorporated and dough just holds together. Do not over-mix.
Step 5
Turn out onto floured cutting board and form dough into an approximately 8×10 inch rectangle. Remove Chilean peaches from freezer and arrange in a single layer over two thirds of the rectangle and press them firmly into the dough.
Step 6
You will be folding the dough three times. Fold one third of the dough (without the peaches) into the centre. Fold the dough again over the remaining third. Once folded, press the dough firmly into the peaches.
Step 7
Slice the dough crosswise into 4 equal pieces. Cut each piece diagonally to form two triangles. Place scones on parchment lined baking sheet. With a pastry brush, brush the top of each scone with egg and milk mixture. Sprinkle with sliced almonds. Bake at 400 degrees for 20 minutes or until tops are golden brown.
Step 8
Cool on a cooling rack, serve, and enjoy!
By posting this recipe I am entering a recipe contest sponsored by Fruits from Chile and I am eligible to win a prize associated with the contest. I was not compensated for my time.