2 of my kids were not huge fans of this recipe, but my oldest (bless her heart!) did enjoy these a lot. Lucky for her, she gets the leftovers for breakfast this week. :) If you read my previous post about our peach picking experience this summer, you realized that these are the same, under-ripe, not sweet peaches that I used for this recipe. So this recipe is definitely not sweet, but it is good. Or at least Allison and I enjoyed it!
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 to 3/4 teaspoon ground nutmeg, to taste (I used nutmeg and cinnamon)
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs
1/3 cup full-fat or low-fat vanilla yogurt or sour cream
1/2 teaspoon almond extract
1 cup diced peach, peeled or not; fresh,
frozen/thawed, or canned
coarse white sparkling sugar, optional; for
sprinkling on top
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 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 muffin scoop works well here.
Sprinkle the scones with coarse 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. Store at
room temperature, well-wrapped, for several days; freeze for longer storage.
Yield: 12 scones.
No comments:
Post a Comment