Peach & Coconut Scones

A unique dessert scone featuring tasty peaches and coconut.



Step: 1

Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

Step: 2

In medium bowl mix the flour, sugar, baking powder, salt and spices. Add cold butter and mix until well combined.

Step: 3

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.

Step: 4

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.

Step: 5

In small bowl add powdered sugar and reserved peach juice. Stir until it forms a liquid and drizzle over scones.


Per Serving: 500 calories; protein 6.7g; carbohydrates 56.2g; fat 26.5g; cholesterol 97.3mg; sodium 475.5mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.

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