Peach Scones Tuesday, July 18, 2017 CW20


2 cups all purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 to 3/4 teaspoon ground nutmeg, to taste
1 tablespoon baking powder
6 TBSP cold butter, cut into pieces
2 large eggs
1/3 cup buttermilk
1/2 teaspoon almond extract
1 cup diced peach, peeled or not; fresh, frozen/thawed, or canned


Preheat the oven to 375 deg. Lightly grease a baking sheet, or line it with parchment paper. 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, buttermilk, and the almond extract. 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; a measuring cup works well here. Sprinkle the scones with sugar, if desired. Bake the scones for 20 to 25 minutes, until they're 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 continue cooling. Serve warm, or at room temperature.