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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh, hot scones are a snap to make; this recipe, teaming peaches and nutmeg, is one of our all-time favorites..that is how king Arthur feels about these Scones...!! LOL they sound really good I've made Peach quick bread before and it was delicious. Read more .. Ingredients:
2 cups king arthur unbleached all-purpose flour or mellow pastry blend |
1/2 teaspoon salt |
1/4 cup granulated sugar |
1 teaspoon nutmeg, fresh grated is best |
1 tablespoon baking powder |
6 tablespoons cold butter, cut into pieces |
2 large eggs |
1/3 cup vanilla yogurt or sour cream |
1/2 teaspoon almond extract |
1 cup diced peaches, fresh or canned |
2 tablespoons coarse sugar |
Directions:
1. Preheat your oven to 375°F. Lightly grease a divided scone pan, a 12-cup muffin pan, or a baking sheet.
2. 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.
3. 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.
4. 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
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