Recipe Details

Summary

Name: Peach Nutmeg Scones

Category: Scone

2 cups unbleached all−purpose 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 almond extract

1 cup diced peaches

2 tablespoons melted butter

2 tablespoons granulated sugar

Preheat oven to 375 degrees 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.

Yield: 10 scones