There’s nothing better than a warm scone, slathered with butter or jam (both is good, too!). These tasty scones are spiked with crunchy almonds and juicy peaches which make a nice twist on the classic recipe.

Ingredients – makes 12

2¼ cups self raising flour, sifted

1½ tablespoons caster sugar

25g cold reduced salt butter, chopped

¾ cup skim milk

100g canned peaches in natural juice, drained and chopped

50g raw blanched almonds, roughly chopped

1 tablespoon skim milk, extra, for brushing


1. Preheat oven to 220ºC. Place the flour and sugar in a large bowl. Using
your fingertips, mix in the butter lightly, until the mixture resembles fine
breadcrumbs. Add the milk, peach and almonds, mixing with a spatula
until just combined.

2. Transfer the mixture to a lightly floured surface and press together into
a round shape approximately 3cm high. Using a 5cm diameter biscuit
cutter, cut out rounds from the dough and place on a baking tray
sprinkled with a little extra flour. Gather up the remaining dough, press
together lightly into a round and repeat the process.

3. Brush the tops of each scone with milk. Bake for 15 minutes or until
golden brown on top and hollow sounding when tapped. Serve warm or
at room temperature.

What’s your favourite baking recipe?

Recipe: Nuts For Life