Peach Nutmeg Scones

Print Pin
No ratings yet

Peach Nutmeg Scones

The nutmeg in this scone recipe adds a mysterious not that just elevates the flavor.
Course Breads, Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 scones


  • 2 cups King Arthur Unbleached All-Purpose Flour or Pastry Flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 teaspoon nutmeg
  • 1 tablespoon baking powder
  • 3/8 cup cold butter cut into pieces, 6 tablespoons
  • 2 large eggs beaten
  • 1/3 cup yogurt plain or flavored (vanilla is good)
  • 1/2 teaspoon almond extract
  • 1 cup diced peaches about one good-sized peach
  • 1/8 cup melted butter 2 tablespoons
  • 2 tablespoons sugar


  • Preheat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper.
  • In a large bowl, sift the flour, salt, sugar, nutmeg, and baking powder together.
  • Work the butter into the dry ingredients, using your fingertips or a fork or pastry blender.
  • Mix the eggs, yogurt, and almond extract. Stir this into the dry ingredients.
  • Add the peaches and stir just until mixed.
  • Liberally flour the counter and your hands. Put the dough on the counter and pat it into a 1" thick rectangle.
  • Cut dough into 10 triangular scones.
  • Place scones on prepared baking sheet. Brush with the melted butter and sprinkle with the sugar.
  • Bake for 20 minutes, or until nicely browned and a cake tester inserted into a scone comes out dry.
  • Store, well-wrapped, for 2 days or freeze for up to a month.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.