Peach and Ginger Scones

1. Preheat oven to 375°F. Lightly grease a baking sheet or line it with parchment.
2. In a large bowl, whisk together the flour, salt, sugar, nutmeg and baking powder.
3. Work in the butter, using your finger, a fork or a pastry blender.
4. In a separate bowl, whisk together the eggs, yogurt or sour cream and the almond extract.
5. Stir the wet ingredients into the dry ingredients.
6. Add peaches, stirring just until everything is combined. This is wet, sticky dough.
7. Drop the dough by the 1/4-cupful onto the prepared pan; a muffin scoop works well here.
8. Sprinkle the scones with coarse sugar, if desired.
9. Bake the scones for 20 to 25 minutes, until they’re light golden brown. Remove from 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