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.