1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon ground nutmeg
3/4 cup dried peaches, chopped
1/2 cup almonds, chopped
In a large bowl, combine all ingredients until well blended. Recipe makes about 4-1/4 cups of mix. Place mix in a plastic zipper-type bag. Place plastic bag inside a fabric gift bag (see page 56 for instructions) and tie closed with ribbon, raffia or jute. Or place in a paper gift bag as shown in the photo at right. Fold the top of the bag down about one inch. Fold a paper doily in half and place over folded edge of bag. Punch two holes about one inch apart close to the top folded edge. Insert ribbon through the holes and tie into a bow at the front. Attach cooking instruction tag to bow.
In a large bowl, combine all ingredients until well blended. Recipe makes about 4-1/4 cups of mix. Place mix in a plastic zipper-type bag. Place plastic bag inside a fabric gift bag (see page 56 for instructions) and tie closed with ribbon, raffia or jute. Or place in a paper gift bag as shown in the photo at right. Fold the top of the bag down about one inch. Fold a paper doily in half and place over folded edge of bag. Punch two holes about one inch apart close to the top folded edge. Insert ribbon through the holes and tie into a bow at the front. Attach cooking instruction tag to bow.
Peach Nutmeg Scone Mix Cooking Instructions
To Prepare: Preheat oven to 400°. Empty mix into a large bowl. In a separate bowl, blend 1 large egg, 1 teaspoon vanilla or almond extract and 1/3 cup milk. Add egg mixture to scone mix and stir just until moistened. Turn dough out onto a lightly floured surface and knead gently 10-12 strokes or until smooth. Pat dough to 3/4” thickness. Cut out scones using a 2-1/2” to 3” biscuit cutter and place 1” apart on a lightly greased baking sheet. Brush tops with milk and sprinkle with sugar. Bake 15-18 minutes or until done. Serve warm with butter. Makes 8-9 scones.
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