Fresh, hot scones are a snap to make; this recipe, teaming peaches and nutmeg, is one of our all-time favorites.
2 cups King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon nutmeg
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs
1/3 cup vanilla yogurt or sour cream
1/2 teaspoon almond extract
1 cup diced peaches, fresh or canned
2 tablespoons coarse sugar
Preheat your oven to 375°F. Lightly grease a divided scone pan, a 12-cup muffin pan, or a baking sheet.
In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.
In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract. Stir this mixture into the dry ingredients. Add the peaches and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.
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. Sprinkle the scones with coarse 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). Yield: 8 to 12 scones.
This recipe reprinted from The Baker’s Catalogue, Spring through Summer 2001.