Peach Nutmeg Scones

2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup granulated sugar

1 teaspoon nutmeg

1 tablespoon baking powder

6 tablespoons cold butter, cut into pieces

2 eggs, beaten

1/3 cup vanilla yogurt

1/2 teaspoon almond extract

1 cup diced peaches (about one good-sized peach)

2 tablespoons melted butter

2 tablespoons granulated sugar

Preheat the oven to 375°F. In the bowl of a stand mixer, sift the flour, salt, sugar, nutmeg, and baking powder together. Toss the butter into the dry ingredients, turn the mixer on low, and blend until most of the butter is the size of peas. Remove mixing bowl from the mixer.

Mix the eggs, yogurt, and almond extract. Stir this into the dry ingredients with a spatula. Add the peaches and stir just until mixed.

Liberally flour the counter and your hands. Put the dough on the counter and pat it into a 1-inch-thick rectangle. Cut into 10 triangular scones or use a 2 1/2" round cutter to make smaller scones.

Place scones on a sheet of parchment paper on a cookie sheet. Brush with the melted butter and sprinkle with the sugar. Bake for 20 minutes, or until nicely browned and a cake tester inserted into a scone comes out dry. Yield: Ten triangular scones scones or 18 round ones.

Lethally Delicious