Ingredients
- 2 cups King Arthur Unbleached all-purpose flour or Mellow Pastry Blend shopping list
- 1/2 teaspoon salt shopping list
- 1/4 cup granulated sugar shopping list
- 1 teaspoon nutmeg, fresh grated is best shopping list
- 1 tablespoon baking powder shopping list
- 6 tablespoons cold butter, cut into pieces shopping list
- 2 large eggs shopping list
- 1/3 cup vanilla yogurt or sour cream shopping list
- 1/2 teaspoon almond extract shopping list
- 1 cup diced peaches, fresh or canned shopping list
- 2 tablespoons coarse sugar shopping list
How to make it
- Preheat your oven to 375°F. Lightly grease a divided scone pan, a 12-cup muffin pan, or a baking sheet.
- In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.
- In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract. Stir this mixture into the dry ingredients. Add the peaches and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.
- Divide the dough among the compartments of the scone pan, or drop by the scant 1/4 cupful into the cups of a muffin pan or onto a baking sheet. Sprinkle the scones with coarse sugar, and bake them until they're golden brown, 15 to 18 minutes (on a baking sheet), or 18 to 20 minutes (in a pan). Yield: 8 to 12
The Rating
Reviewed by 6 people-
These sound wonderful. I'll definately be making these. Thanks so much for the recipe
brianna
in loved it
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Scones made by peeta are the best scones! Can you make these and bring them over!? :)
greekgirrrl
in Long Island loved it
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Great peach season this year - Perfect timing for a perfect recipe! Thank you!
elgab89
in Toronto loved it
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