Makes 4 Scones, serves 2
1 C All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/8 tsp Ground Nutmeg
1 Tbs Sugar
1/4 C Butter, cold
5 Tbs Heavy Cream
1 tsp Vanilla Extract
1/3 C Nectarine, peeled, diced, frozen
2 Tbs Heavy Cream
2 Tbs Sugar
1/2 tsp Ground Nutmeg
1 tsp Ground Cinnamon
Preheat oven to 425.
In a medium bowl, combine flour, baking powder, salt, nutmeg, and sugar. Stir in cream.
Using a fork or pastry cutter, cut in butter until mixture resembles course crumbles.
Turn dough out onto a floured surface. Knead until mixture comes together in a ball.
Gently fold in frozen nectarine. (If the nectarine is frozen it will keep from falling apart in the process of being folded in.)
Form dough into a rectangle, approximately 3/4 inch thick. Cut into 4 triangles.
Place on a baking sheet lined with parchment paper. Brush the remaining 2 Tbs of cream onto eat scone. Sprinkle with sugar, nutmeg, and cinnamon.
Back for 15-20 minutes, or until scones are lightly browned and toothpick inserted in the center comes out clean.
**Scones DO NOT last more than a day, you have to eat them when they come out of the oven**