Bring the wonderful flavor of fresh fall peaches to your breakfast table with these tender, golden scones from the bakers at King Arthur Flour. Serve them warm from the oven with peach preserves, or enjoy their simple goodness with your favorite beverage.
2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/3 cup granulated sugar
1/4 to 3/4 teaspoon ground nutmeg or cinnamon, to taste
1 tablespoon baking powder
3/8 cup (6 tablespoons) cold butter, cut into pieces
2 large eggs
1/3 cup full-fat or low-fat (not nonfat) vanilla yogurt or sour cream
1/2 teaspoon almond extract
1 cup diced peach, peeled or not; fresh, frozen/thawed, or canned
coarse white sparkling sugar, optional; for sprinkling on top
1 teaspoon vanilla extract
Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment. In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder. Work in the butter, using your fingers, a fork, or a pastry blender. In a separate bowl, whisk together the eggs, yogurt or sour cream, and the extracts. Stir the wet ingredients into the dry ingredients. Add the peaches, stirring just until everything is combined. This is a wet, sticky dough. Drop the dough by the 1/4-cupful onto the prepared pan; a muffin scoop works well here. Sprinkle the scones with coarse sugar, if desired. Bake the scones for 20 to 25 minutes, until they’re a light golden brown. Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to cool completely. Serve warm, or at room temperature. Store at room temperature, well-wrapped, for several days; freeze for longer storage. Yields 12 scones.