Peach scones

Peach scones

Total: 1 hr 20 min. | Active: 20 min.
Nutritional value / piece: 291 kcal
, Fat: 12 g
, Carbohydrate: 39 g
, Protein: 5 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g white flour
50 g sugar
2 tsp baking powder
½ tsp salt
100 g butter, cut into pieces, cold
150 g peaches, two-thirds diced, rest cut into 8 slices
100 g plain yoghurt
2 tbsp lemon juice

To shape

2 tbsp milk
½ tbsp sugar

To bake

3 tbsp icing sugar
1 ½ tsp lemon juice
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How it's done

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Mix the flour, sugar, baking powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the diced peach. Pour in the yoghurt and lemon juice, then mix quickly into a soft dough – do not knead. Cover and chill for approx. 30 mins.

To shape

On a lightly floured surface, roll out the dough to approx. 2 cm thick (approx. 20 cm in diameter), cut into 8 pieces, place the scones on a baking tray lined with baking paper, brush with milk, arrange the peach slices on top, sprinkle with sugar.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven and allow to cool slightly on a rack. Mix the icing sugar and lemon juice to create a thick glaze, drizzle over the scones.

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