PrintIngredients
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- 2 cups All Purpose Flour
- 1/2 tsp Salt
- 1/3 cup Granulated Sugar
- 1/4–1/3 tsp Nutmeg
- 1 tbsp Baking Powder
- 6 tbsp Butter, cold, cut into pieces
- 2 large Eggs
- 1/3 cup Full Fat Sour Cream or Yogurt
- 1/2 tsp Almond Extract
- 1 cup Diced Peaches
- 1 tsp Vanilla Extract
- Course White Sugar (optional, for sprinkling on top)
Instructions
- Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
- In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder.
- Work in the butter, using your fingers, a fork, or a pastry blender.
- In a separate bowl, whisk together the eggs, yogurt or sour cream, and the extracts.
- Stir the wet ingredients into the dry ingredients.
- Add the peaches, stirring just until everything is combined. This is a wet, sticky dough.
- Drop the dough by the 1/4-cupful onto the prepared pan.
- Sprinkle the scones with coarse sugar, if desired.
- Bake the scones for 20 to 25 minutes, until they're a light golden brown. Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to cool completely.
- Serve warm, or at room temperature. Store at room temperature, well-wrapped, for several days; freeze for longer storage.
- Category: Breakfast, Brunch, Snack