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Peach Nutmeg Scones

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“In 'The King Arthur Flour Baker's Companion'”
READY IN:
1hr 5mins
YIELD:
12 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. In a 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. In another bowl, mix the eggs, yogurt, and almond extract.
  5. Stir this into the dry ingredients; add the peaches and stir just until mixed; this is a very sticky dough.
  6. Liberally flour the counter and your hands; put the dough on the counter and pat it into a 6 x 9 inch rectangle about 1 inch thick.
  7. Cut the rectangle into 6 pieces and cut each small rectangle in half, forming two triangles.
  8. Place the scones on a well-greased cookie sheet.
  9. Brush with melted butter and sprinkle with sugar.
  10. Bake for 20 minutes, or until nicely browned and a cake tester comes out clean.

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