Peach Scones

 

Makes 12.

 

2 cups pastry flour

1/2 tsp salt

1/3 cup sugar

1/2 tsp ground nutmeg

1 Tbls baking powder

6 Tbls cold butter, cut into pieces

2 eggs

1/3 cup plain yogurt or sour cream

1 tsp vanilla extract

1 cup peaches, diced small (fresh, canned, or frozen)

Preheat oven to 375 F and line a baking sheet with parchment.

If the peaches are frozen, they need to be thawed and not too cold.

In a large bowl, stir together the flour, salt, sugar, nutmeg, and baking powder. Cut in the butter until there are no large chunks.

In a small bowl, whisk the eggs, yogurt/sour cream, and vanilla extract.

Stir the wet ingredients and peach pieces into the dry ingredients, until a loose, wet dough is formed.

Drop spoonfuls of dough onto the baking sheet; lightly press down the top of each one. Sprinkle the tops with sugar, if desired.

Bake for 20-25 minutes, until golden brown. Let rest on the baking sheet for a few minutes before moving them to a cooling rack.