Peach Nutmeg Scones

 

2 cups unbleached all−purpose 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 2 tablespoons melted butter 2 tablespoons granulated sugar

Preheat oven to 375 degrees 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: 10 scones