A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Peach Scones

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


Fresh, hot scones are a snap to make; this recipe, teaming peaches and nutmeg, is one of our all-time favorites.

At a glance

8 to 12 scones


Choose your measure:

  • 2 cups King Arthur Unbleached All-Purpose Flour or 2 cups Pastry Flour Blend
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter, cut into pieces
  • 2 large eggs
  • 6 tablespoons yogurt, plain or flavored (vanilla is good); or sour cream
  • 1/2 teaspoon almond extract
  • 1 cup diced peaches, fresh or canned
  • 2 tablespoons coarse sparkling sugar, for topping


  1. Preheat the oven to 375°F. Lightly grease a divided scone pan, a 12-cup muffin pan, or a baking sheet.
  2. In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder. Work in the butter, using your fingertips, a fork, or a pastry blender.
  3. In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract. Stir this mixture into the dry ingredients.
  4. Add the peaches and stir just until everything is well combined. This is a wet, sticky dough, ideal for drop scones.
  5. Divide the dough among the compartments of the scone pan, or drop by the scant 1/4-cupful into the cups of a muffin pan or onto a baking sheet.
  6. Sprinkle the scones with coarse sparkling sugar, and bake them until they're golden brown, 15 to 18 minutes on a baking sheet, or 18 to 20 minutes in a pan.
  7. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.