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Peach Nutmeg Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


All you need to make these delightful biscuits is a mixing bowl, some measuring utensils, a baking sheet and half an hour. How can you beat that for fast?

At a glance

10 scones


Choose your measure:


  • 2 cups King Arthur Unbleached All-Purpose Flour or Pastry Flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 teaspoon nutmeg
  • 1 tablespoon baking powder
  • 3/8 cup (6 tablespoons) cold butter, cut into pieces
  • 2 large eggs, beaten
  • 1/3 cup yogurt, plain or flavored (vanilla is good)
  • 1/2 teaspoon almond extract
  • 1 cup diced peaches (about one good-sized peach)


  • 1/8 cup (2 tablespoons) melted butter
  • 2 tablespoons sugar


  1. Preheat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper.
  2. In a large 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. Mix the eggs, yogurt, and almond extract. Stir this into the dry ingredients.
  5. Add the peaches and stir just until mixed.
  6. Liberally flour the counter and your hands. Put the dough on the counter and pat it into a 1" thick rectangle.
  7. Cut dough into 10 triangular scones.
  8. Place scones on prepared baking sheet. Brush with the melted butter and sprinkle with the sugar.
  9. Bake for 20 minutes, or until nicely browned and a cake tester inserted into a scone comes out dry.
  10. Store, well-wrapped, for 2 days or freeze for up to a month.