Categories: Breakfast, Peaches, Scones

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 × 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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