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Add a photoFresh Peach, Cinnamon Chip Scones are a burst of summer for breakfast or anytime. They are moist, fruity, and flavorful, with a delicious crunchy topping. Breakfast is better with scones. Hashbrown casserole and Artichoke Egg Bake will turn breakfast into brunch.
Ingredientes
- 1½ cups flour (180g) all-purpose
- 2 tsp. baking powder
- 3 Tbsp. sugar
- ¼ tsp. salt
- 4 Tbsp. butter cold and cut into small pieces
- 1 egg beaten
- ½ cup yogurt peach or vanilla flavored
- ½ tsp. vanilla extract
- 1 cup peaches fresh, firm, and diced
- 1 tbsp sugar sparkling
- ½ cup cinnamon chips Hershey's
Direcciones
- Preheat oven to 375°
- Mix all the dry ingredients, except the cinnamon chips, together in a bowl,
- Cut the butter into the dry ingredients using your hands or a pastry mixer. The dough should have coarse pieces of butter visible still.
- Mix all the wet ingredients, ( except the diced peaches), together and add to the dry.
- Use a fork to combine the wet and dry ingredients. Mix until the dry ingredients are just moistened.
- Stir in the peaches and cinnamon chips. Don't overmix or the scones will be tough and dry.
- Turn dough out on a well-floured surface and gently shape the dough into a 10-inch circle. The dough will be sticky.
- Cut the circle into 8-10 triangle-shaped pieces. The dough is very soft and sticky so be gentle with the scones. I use a wedge-shaped pie server to transfer the scones to a parchment-lined baking sheet pan.
- Bake for 18 - 20 minutes at 375 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 208 | |
| Calories from Fat 58 | 28% |
| Total Fat 6.59g | 8% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 438mg | 18% |
| Potassium 89mg | 3% |
| Total Carbs 26.1g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 8.06g | 5% |
| Protein 3.35g | 5% |
