Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Peach Nutmeg Scones

2-cups unbleached all-purpose flour
1/2-tsp salt 
1/4-cup granulated sugar 
1-tsp nutmeg 
1-tbsp baking powder 
6-tbsp cold butter, cut into pieces 
2-eggs, beaten 
1/3-cup vanilla yogurt 
1/2-tsp almond extract 
1-cup diced peaches (about one good-sized peach) 
2-tbsp melted butter 
2-tbsp granulated sugar

Preheat the oven to 375*
In a large bowl, sift the flour, salt, sugar, nutmeg, and baking powder together
Work the butter into the dry ingredients, using your fingertips, 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 (it will be 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

Yields: 10 scones