- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup heavy cream
- 1/4 cup Greek yogurt
- 1 egg
- 2 tablespoons almond extract
- 1/4 cup shredded coconut
- 1 (15 ounce) can Libby's® Sliced Peaches, juice reserved, chopped
- 3 tablespoons heavy cream, for brushing
- 1/4 cup powdered sugar, or more as needed
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In medium bowl mix the flour, sugar, baking powder, salt and spices. Add cold butter and mix until well combined.
- In large bowl whisk together 1/4 cup of heavy cream, yogurt, egg and extract. Slowly add to dry ingredients and mix until well combined. Add coconut and stir in diced peaches and combine.
- Transfer dough to well-floured surface and pat into small disk (about 1/2-inch thick). Cut into 6 to 8 pieces and transfer to baking sheet. Brush scones with additional heavy cream. Bake for 16 to 18 minutes. Remove from oven and allow to cool.
- In small bowl add powdered sugar and reserved peach juice. Stir until it forms a liquid and drizzle over scones.
04/14/2018
recipepes.com
Peach & Coconut Scones, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
