Peach Nutmeg Scones

I had made the recipe found in the King Arthur Baking Conpanion previously. However, I was in a time crunch and completely forgot to add the butter at the right time. I tried to grate the butter in and make do but the scones failed spectacularly.

In fact they never really rose and turned into some sort of odd mix between muffin tops and soft cookies.

So I tried again! Pro tip: this recipe is so easy if you follow the instructions.

I had no issues at all. Previously, the dough was far too sticky and the butter was tough to incorporate. When I added the butter in at an appropriate time, the dough was sticky but not unworkable. They turned out wonderfully flavorful and rose well.

The scones store wonderfully in the freezer and can be reheated in a toaster oven at 250-300°F over ten minutes. Mine didn’t last a week.