Peach Scones

• 1 13 cups all-purpose flour
• 12 cup sugar, plus
• 2 teaspoons sugar, divided
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 2 tablespoons cold butter or 2 tablespoons stick margarine
• 12 cup reduced-fat sour cream, plus
• 2 tablespoons reduced-fat sour cream
• 14 cup chopped dried peaches or 14 cup dried apricot
• 12 teaspoon vanilla extract
• 1 teaspoon nonfat milk

1. In a bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Add sour cream, peaches and vanilla; stir just until moistened.
4. Turn dough onto a floured surface; knead gently 4-5 times (dough will be sticky).
5. Divide dough in half; gently pat each portion into an 8" circle on a baking sheet coated with Pam.
6. Cut each into four wedges; separate wedges slightly.
7. Brush tops with milk; sprinkle with remaining sugar.
8. Bake at 400 for 10-12 minutes or until golden brown.

flour, sugar, sugar, baking powder, baking soda, salt, cold butter, sour cream, sour cream, peaches, vanilla, nonfat milk

Taken from www.food.com/recipe/peach-scones-76531 (may not work)