Peach Nutmeg Scones

In 'The King Arthur Flour Baker's Companion'

• Ready In: 1 hr 5 mins
• Yields: 12 scones

Ingredients

• 2  cups unbleached all-purpose flour (8 oz.)
• 1⁄2 teaspoon salt
• 1⁄4 cup sugar
• 1  teaspoon nutmeg
• 1  tablespoon baking powder
• 6  tablespoons  cold butter, cut into pieces
• 2  large eggs, beaten
• 1⁄3 cup vanilla yogurt
• 1⁄2 teaspoon  almond extract
• 1  cup  diced  peach
• 2  tablespoons butter, melted
• 2  tablespoons sugar

Directions

1. Preheat oven to 375°.
2. In a 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. In another bowl, mix the eggs, yogurt, and almond extract.
5. Stir this into the dry ingredients; add the peaches and stir just until mixed; this is a very sticky dough.
6. Liberally flour the counter and your hands; put the dough on the counter and pat it into a 6 x 9 inch rectangle about 1 inch thick.
7. Cut the rectangle into 6 pieces and cut each small rectangle in half, forming two triangles.
8. Place the scones on a well-greased cookie sheet.
9. Brush with melted butter and sprinkle with sugar.
10. Bake for 20 minutes, or until nicely browned and a cake tester comes out clean.