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 (about one good-sized peach) 2 tablespoons melted butter 2 tablespoons granulated sugar Preheat the 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. Makes 10 scones This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No. 7, End of Summer 1992. __._,_.___ ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
