If you are in need of a super easy breakfast for all your house guest this is the recipe you will want. I used Peach Pecan Amaretto Preserves, but you could easily use any preserves you have on hand to change the flavor.
I wish you all the best over the Thanksgiving holiday and hope you have a successful trip if you dare to venture out on black Friday! I’m thankful for all of my friends, family and readers out there I consider you friends and love hearing from you all. I have lots of giveaways to kick off December next week as well as getting into full swing on making Christmas gifts so be sure to check in next week!!
Peach Pecan Amaretto Scone
(Adpted from Fredericksburg Farms)
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2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons cold butter
½ cup Fredericksburg Farms Peach Pecan Amaretto Preserves
½ cup buttermilk
Preheat oven to 450 degrees.
In a large bowl, sift together flour, sugar, baking powder, baking soda and salt.
Cut in butter using a pastry blender or two knives.
In a separate bowl, beat together the Fredericksburg Farms Peach Pecan Amaretto Preserves, eggs, and buttermilk, blending well.
Combine the dry ingredients and wet ingredients, mixing as little as possible.
Turn dough out onto floured work surface. Pat into a ½-inch thick round and cut into 12 wedges. (I would chill it once it’s mixed, otherwise the dough is really soft and a little tricky to work with.) I also had a brain issue and forgot how to divide evenly lol!!
Brush with buttermilk and sprinkle tops with sugar.
Place on ungreased cookie sheet and bake in preheated oven for 12 minutes.
Serve with lots of good sweet butter!