Tender Peach Scones
These tender, golden scones, warm from the oven, are wonderful with peach preserves (of course). Or simply enjoy them in all their simple glory — with a glass of iced tea, if the weather's hot.
TIPS FROM OUR BAKERS: One good-sized peach will yield about 1 cup diced fruit. For added flavor, try roasting the diced peaches before adding them to the dough. For more information see our blog post, Grilling and roasting fruit for baking.
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1/3 cup (67g) granulated sugar
- 1/4 to 3/4 teaspoon nutmeg,* to taste
- 1 tablespoon baking powder
- 6 tablespoons (85g) butter, cold, cut into pieces
- 2 large eggs
- 1/3 cup (74g) full-fat or low-fat (not nonfat) vanilla yogurt or sour cream
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup (142g) diced peach, peeled or not; fresh, frozen/thawed, or canned
- Coarse sparkling sugar, optional; for sprinkling on top
* Don't like nutmeg? Substitute ground cinnamon, or simply leave out the spice altogether.
- Heat the oven to 375 degrees 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; a muffin scoop works well here.
- 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.
Prep: 15 min | Bake: 20 to 25 min | Yield: 12 scones
Recipe by P J Hamel.
Recipe and photo credit used with permission from: King Arthur Flour