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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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In 'The King Arthur Flour Baker's Companion' 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.
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