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All you need to make these delightful biscuits is a mixing bowl, some measuring utensils, a cookie sheet and half an hour. How can you beat that for fast?
2 cups King Arthur Unbleached All-Purpose Flour or Round Table Pastry Flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon nutmeg
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 eggs, beaten
1/3 cup vanilla yogurt
1/2 teaspoon almond extract
1 cup diced peaches (about one good-sized peach)
2 tablespoons melted butter
2 tablespoons granulated sugar
Preheat the oven to 375°F. In a large bowl, sift the flour, salt, sugar, nutmeg, and baking powder together. Work the butter into the dry ingredients, using your fingertips or a fork or pastry blender.
Mix the eggs, yogurt, and almond extract. Stir this into the dry ingredients. Add the peaches and stir just until mixed. This is a very sticky dough.
Liberally flour the counter and your hands. Put the dough on the counter and pat it into a 1-inch-thick rectangle. Cut into 10 triangular scones.
Place scones on a well-greased cookie sheet. Brush with the melted butter and sprinkle with the sugar. Bake for 20 minutes, or until nicely browned and a cake tester inserted into a scone comes out dry. Yield: Ten scones.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 7, End of Summer 1992 issue.