Peach or Apricot Scones


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A lightly sweet breakfast cake served with peach or apricot butter, or a delicious dessert served with ice cream or clotted cream.

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Irving, TX


  • 2 peaches or 2 apricots, peeled and mashed
  • 3 Tbs. sugar
  • 1 egg
  • 1 C. milk
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 C. sugar
  • 2 C. Bisquick

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Preheat oven to 425 degrees. Spray cast iron skillet or 9x9-inch glass baking dish. In a small bowl, peel and mash peaches or apriots and stir in 3 Tbs. of sugar. Set aside.

In medium bowl whisk together egg, milk, nutmeg, vanilla, cinnamon and sugar. Stir in Bisquick. Stir in mashed fruit. Pour mixture into skillet or baking dish and bake at 425 degrees for 12-15 minutes, until golden brown and toothpick stuck in middle comes out clean. Let cool for 20 minutes. Run knife around edges, cut and serve with peach or apricot butter, or clotted cream.

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