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Peach Scones
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Ingredients
- 1 can no-cook freezer jam fruit pectin 1.59-ounce can
- 1 ½ cups sugar
- 4 cups finely chopped peaches About 12 med fresh or 3 16-oz bags frozen, thawed
- 2 tablespoon lemon juice
- 1 tablespoon freshly grated gingerroot
- 5 8-ounce freezer fars
- 2 cups Arrowhead Mills Organic All-Purpose Flour
- 2 teaspoons honey
- ½ cup whipping cream
Instructions
- Stir sugar and contents of package in a bowl until well blended.
- Add peaches, lemon juice and gingerroot. Stir 3 minutes. Reserve ½ cup jam. Set aside.
- Ladle remaining jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Label jars. Refrigerate up to three weeks or freeze up to one year.
- Preheat oven to 425°F.
- Combine baking mix, honey, whipping cream, gingerroot and reserved jam in a large mixing bowl.
- Mix until soft dough forms.
- Turn dough onto surface with flour or All-Purpose Baking Mix.
- Roll in flour to coat.
- Shape into ball and knead 10-12 times.
- Roll dough to about ½-inch thick.
- Cut with 2-inch cutter dipped in flour.
- Bake for 9-11 minutes.
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