Peach Nutmeg Scones

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Peach Nutmeg Scones

These scones are best when served with Keemun or Peaches n' Crem Tea.


  • 2 cups King Arthur Unbleached All-Purpose Flour or Round Table Pastry Flour
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 teaspoon nutmeg
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter cut into pieces
  • 2 eggs beaten
  • 1/3 cup vanilla yogurt
  • 1/2 teaspoon


  • Preheat the oven to 375 F. 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. This is a very sticky dough.

    Liberally flour the counter and your hands. Put the dough on the counter and pat it into a 1-inch-thick rectangle. Cut into 10 triangular scones.

    Place scones on a well-greased cookie 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.

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