Birthday Scone Muffins with Peaches and Almonds
Adapted from King Arthur

Sunday was Matt's birthday and I decided to make him scones. Scones are perhaps one of his favorite brunch foods, and we always manage to find them at a bakery or coffee shop if we're out on vacation.  Here I used fresh stone fruits from Hobert's in Landis Store and adapted the King Arthur recipe to use whole wheat pastry flour and sucanat sugar. These are lighter in texture than commonly associated with a scone.  These scone muffins improved in flavor by the next day and were excellent at room temperature with a drizzle of maple syrup.

Because my adaptations are not significant enough, here is the link to the King Arthur website where you can find more delectable baking recipes and only list my substitutions below.

Peach Scones  (Muffins)
Adapted from King Arthur
On the left column: ingredient in recipe; On the right: my substitution.
See the King Arthur website for the full recipe.

2 cups King Arthur All Purpose Flour:   1  c All Purpose and 1 cup Whole Wheat Pastry Flour
1/4 cup granulated sugar:  1/4 cup Sucanat
1/3 cup yogurt:  1/3 cup low fat sour cream
1/2 tsp extract:  I used amaretto
2 tsp sugar:  I sprinkled Demerara Raw Sugar with silvered almonds right before baking
Scone pan:  I used a muffin pan, buttered and dusted with flour.
My yield:  11 muffins