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 tablespoons cold butter, cut into pieces
2 large eggs
1/3 cup full-fat or low-fat (not nonfat) 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
*Don't like nutmeg? Substitute ground cinnamon, or simply leave out the spice altogether
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.