Australian Almond Board

Makes approximately 12.

Ingredients

• 2 1/4 cups self raising flour, sifted
• 1 1/2 tablespoons caster sugar
• 25g cold reduced salt butter, chopped
• 3/4 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

Instructions

Preheat oven to 220^oC

Place the flour and sugar in a large bowl. Using your fingertips mix in the butter lightly, unitl th mixture resembles fine breadcrumbs. Add the milk, peaches and almonds, mixing with a spatula until just combined.

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 and repeat the process.

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.

Recipe courtesy of Nuts for Life  www.nutsforlife.com.au