Peach Nutmeg Scones
The nutmeg in this scone recipe adds a mysterious not that just elevates the flavor.
Servings: 10 scones
Ingredients
- 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
- TOPPING
- 1/8 cup melted butter 2 tablespoons
- 2 tablespoons sugar
Instructions
- 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.