2 cups King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs
1/3 cup vanilla yogurt or sour cream (I used Greek yogurt which is yogurt that tastes a lot like sour cream!)
1 cup diced peaches, fresh or canned (for fresh it's about 1 medium peach)
2 tablespoons coarse sugar
Preheat your oven to 375°F. Lightly grease a divided scone pan, a 12-cup muffin pan, or a baking sheet. In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender. (Use your fingertips...it's fun and quick).
In a separate bowl, whisk together the eggs and yogurt or sour cream. Stir this mixture into the dry ingredients. Add the peaches and stir just until everything is well-combined. This is a wet (not so much), sticky dough, good for drop scones.
Divide the dough among the compartments of the scone pan, or drop by the scant 1/4 cupful into the cups of a muffin pan or onto a baking sheet. Sprinkle the scones with coarse sugar, and bake them until they're golden brown, 15 to 18 minutes (on a baking sheet), or 18 to 20 minutes (in a pan). Yield: 8 to 12 scones. I got a baker's dozen!