“WHO CAN RESIST THE FEELINGS OF HOPE AND JOY THAT ONE GETS FROM PARTICIPATING IN NATURE’S REBIRTH?”
—Edward Giobbi
recipes
Peach and Nutmeg Scones p.21
Makes approximately 12
2 cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
4 tablespoons butter, cold and diced
1 (6-ounce) package dried peaches, chopped
⅔ cup plus 2 tablespoons heavy whipping cream, divided
½ teaspoon vanilla extract
½ teaspoon almond extract
⅓ cup slivered almonds
1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in peaches.
3. In a small bowl, combine ⅔ cup cream, vanilla extract, and almond extract; stir into flour mixture.
On a lightly
