Peach Scones

Breakfast is a treat when you offer scones along with fresh berries, yogurt, and a cup of hot tea.

Yield: 4 scones.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 19%
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 29.5g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 162mg
  • Calcium: 0.0mg


  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Dash of salt
  • 2 tablespoons sugar
  • 1 tablespoon margarine
  • 1/4 cup plus 1 tablespoon vanilla low-fat yogurt
  • 2 tablespoons chopped dried peaches
  • 1 tablespoon all-purpose flour
  • Vegetable cooking spray
  • 1/2 teaspoon skim milk
  • 1 teaspoon sugar
  • No-sugar-added peach spread (optional)


  1. Combine first 5 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt and peaches to flour mixture; stir just until dry ingredients are moistened.
  2. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead lightly 4 or 5 times. (Dough may be slightly sticky.)
  3. Pat dough into a 5-inch circle on a baking sheet coated with cooking spray. Cut circle into 4 wedges; separate wedges slightly. Brush milk over dough, and sprinkle with 1 teaspoon sugar. Bake at 400° for 14 to 15 minutes or until golden. Serve with peach spread, if desired.
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