501 W Franklin Street, Suite 106, Chapel Hill, NC, 27516

©2019 BY SEAL THE SEASONS

peach berry

scones

Ingredients:

1 1/3 cups all-purpose flour

3 tablespoons sugar

1/4 teaspoon salt

1 1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 stick unsalted butter, cut into small pieces

1 1/2 cups frozen peach berry blend

1 large egg

1 teaspoon vanilla extract

1/3 cup unsweetened applesauce

TOPPING

2 tablespoons sugar 

1/2 teaspoon cinnamon 

2 tablespoons sliced almonds

Directions:

  1. In a large mixing bowl, stir together the flour, baking powder, sugar, salt and cinnamon until combined. Add the butter (cut into small pieces), and using a fork, cut it into the mixture until crumbly.

  2. Measure out the frozen peach berry blend. Slice the peaches in half. Add the fruit into the flour mixture. 

  3. In a separate mixing bowl, whisk together the egg, vanilla and applesauce. Add the wet ingredients to the dry ingredients and stir until combined. 

  4. Line a baking sheet with parchment paper. 

  5. Add the dough to the pan. Shape the dough into a 5" circle about 3/4" inch thick. 

  6. Create the topping by stirring together the sugar, cinnamon and sliced almonds. Brush the dough with milk and top with cinnamon sugar and almonds. 

  7. Using a knife that you've run under cold water, slice the circle into 6 wedges.

  8. Carefully separate the 6 wedges using a fork and spatula. Make sure the wedges are at least 1 inch apart from one another. 

  9. Place the baking sheet in the freezer for 30 minutes. Preheat the oven to 425°. 

  10. Bake for 18 to 22 minutes, or until golden brown. Remove from oven and cool briefly on the pan. Serve warm.