Peach Nutmeg Scones Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
• Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
• Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
• Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently fold in peach.
• Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

Steps:

• Preheat oven to 375°.
• In a 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.
• In another bowl, 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 6 x 9 inch rectangle about 1 inch thick.
• Cut the rectangle into 6 pieces and cut each small rectangle in half, forming two triangles.
• Place the scones on a well-greased cookie sheet.
• Brush with melted butter and sprinkle with sugar.
• Bake for 20 minutes, or until nicely browned and a cake tester comes out clean.