Almond Peach Scones

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

2 cups all-purpose flour

½ teaspoon salt

1/3 cup sugar

1 tablespoon baking powder

6 tablespoons cold butter, cubed

2 eggs, beaten

1/3 cup plain Greek yogurt

½ teaspoon almond extract

1 cup finely diced peaches

Vanilla Almond Glaze:

1/4 cup Justin’s Vanilla Almond Butter

¼ cup powdered sugar

2-3 tablespoons milk

DIRECTIONS

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine the flour, salt, sugar and baking powder. Whisk to combine. Using a pastry cutter or fork, cut in the butter. Add the eggs, yogurt and almond extract and stir. Fold in peaches. Dough will be wet and sticky.

Form dough into a 10-inch circle on the prepared baking sheet. Cut into 8 wedges and separate slightly. Bake 20-25 minutes, or until golden brown. Remove from oven and cool slightly.

To make the glaze, combine the almond butter, powdered sugar, and milk in a small bowl and whisk well. Add more milk as needed to make the glaze drizzly. Drizzle over scones and serve warm.

INGREDIENTS

2 cups all-purpose flour

½ teaspoon salt

1/3 cup sugar

1 tablespoon baking powder

6 tablespoons cold butter, cubed

2 eggs, beaten

1/3 cup plain Greek yogurt

½ teaspoon almond extract

1 cup finely diced peaches

Vanilla Almond Glaze:

1/4 cup Justin’s Vanilla Almond Butter

¼ cup powdered sugar

2-3 tablespoons milk

DIRECTIONS

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine the flour, salt, sugar and baking powder. Whisk to combine. Using a pastry cutter or fork, cut in the butter. Add the eggs, yogurt and almond extract and stir. Fold in peaches. Dough will be wet and sticky.

Form dough into a 10-inch circle on the prepared baking sheet. Cut into 8 wedges and separate slightly. Bake 20-25 minutes, or until golden brown. Remove from oven and cool slightly.

To make the glaze, combine the almond butter, powdered sugar, and milk in a small bowl and whisk well. Add more milk as needed to make the glaze drizzly. Drizzle over scones and serve warm.

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