Peach Nutmeg Scones

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Peach Nutmeg Scones

star rating (5) rate this recipe »
Published prior to 2008

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.

Reviews

1
  • star rating 10/12/2013
  • RuthM-Shelby from KAF Community
  • This is one of my favorite "go to" recipes when I want to bake a treat for my office staff. Love the nutmeg-peach combination. I have often substituted mango for the peaches with equally good results.
  • star rating 09/06/2013
  • Paulette from Marydel, DE
  • These are amazing. I made them two days in a row because I had fresh peaches from the orchard. My daughters co-workers said I could send more in any time. I used a heaping 1/2 tsp. fresh grated nutmeg, 1/4 tsp.allspice and 1/4 tsp. cinnamon in the recipe. I used Irish butter, which I freeze for a little while and then grate in, so much easier . When I cut up the fresh peaches I did lay them on some paper towels because they were so juicy I was afraid it would to much moisture for the scones. I patted the dough into about an 8 inch circle cut it into 8 wedges( which I left in place).Don't forget the sugar on top. They baked in 18 to 20 min. They make a nice light scone, with great flavor. I made my own spread for them by whipping some cream cheese and a really good jarred peach preserve together.
  • star rating 08/01/2012
  • Annie from Rhode Island
  • Loved these! I patted the dough into a 1"-high round and cut it into 6 big scones (baked for about 30 mins). Not too sweet, lovely flavor.
  • star rating 08/05/2009
  • David W from Jacksonville Fl
  • This came out great. I never made scones before. When I used to live in vermont I'd buy some peach scones in essex jct that had peaches in the middle kind of like a pie. Next time I make this I'll try to sandwich some peaches in the middle. I used KAF white whole wheat flour.
  • star rating 04/24/2009
  • Denise Twum from Mountain View, CA
  • The scones came out so soft and lovely to eat. And the sugar and peaches blend well, so it's not too sweet. Definitely a keeper!
    Imagine this recipe once peaches are in season!?*! What a treat! Irene at KAF
1