Peach Nutmeg Scones

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The nutmeg in this scone recipe adds a mysterious not that just elevates the flavor.
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Course Breads, Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
scones
Ingredients
Course Breads, Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
scones
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper.
  2. In a large bowl, sift the flour, salt, sugar, nutmeg, and baking powder together.
  3. Work the butter into the dry ingredients, using your fingertips or a fork or pastry blender.
  4. Mix the eggs, yogurt, and almond extract. Stir this into the dry ingredients.
  5. Add the peaches and stir just until mixed.
  6. Liberally flour the counter and your hands. Put the dough on the counter and pat it into a 1" thick rectangle.
  7. Cut dough into 10 triangular scones.
  8. Place scones on prepared baking sheet. Brush with the melted butter and sprinkle with the sugar.
  9. Bake for 20 minutes, or until nicely browned and a cake tester inserted into a scone comes out dry.
  10. Store, well-wrapped, for 2 days or freeze for up to a month.

Peach Nutmeg Scones

Peach Nutmeg Scones

Prep Time: 0

Yield: 0

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

Ingredients

  • 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

Instructions

  1. 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.
https://www.culinarycafe.com/peach-nutmeg-scones/

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