Rise and Shine California Cling Peach Scones

Yield: 10 to 12 medium size scones or 16 to 20 mini scones

Ingredients

Scones

• 3 cups + 3 tablespoons all-purpose flour
• 3/4 cup granulated sugar
• 5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 stick (1/2 cup) butter, diced into small pieces
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/2 cup buttermilk
• 1 can California Cling Peaches, drained and diced

Glaze

• 1/3 cup granulated sugar
• 2 tablespoons milk

Instructions

1. Heat oven to 375 degrees F.
2. Mix scone ingredients in order listed in a Kitchen Aid mixer or using a hand mixer, using more or less buttermilk to make mixture adhere into scone shapes, but still wet.
3. Hand form scones (makes 10 to 12) and place on cookie sheet covered with parchment paper or press into a Teflon coated scone pan.
4. Mix glaze ingredients.
5. Brush glaze mixture onto scones with a pastry brush or drizzle on with a spoon.
6. Bake scones for 22 minutes or until light brown on the bottom.

Attribution

Recipe and photo used with permission from: California Cling Peach Board