Peach Nutmeg Scones

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Peach Nutmeg Scones

 

2 cups Unbleached All-Purpose Flour, or Pastry 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, (about one good-sized peach)

2 tablespoons melted butter

2 tablespoons granulated sugar

 

 

 

 

 

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.

 

Yield: Ten scones.

 

Source: The Baking Sheet Newsletter, Vol. III, No. 7, End of Summer 1992 issue.

Formatted by Chupa Babi: 06.03.08

 

All you need to make these delightful biscuits is a mixing bowl, some measuring

utensils, a cookie sheet and half an hour. How can you beat that for fast?

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