Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking sheet. Alternatively, grease it.

In a large bowl, whisk together the flour, salt, sugar, nutmeg, cinnamon, and baking powder.

Work in the butter, using a pastry blender. Alternatively, use a fork or your fingers

In a separate bowl, whisk together the eggs, sour cream, and the extracts.

Stir the wet ingredients into the dry ingredients.

Add the peaches, stirring just until everything is combined. The dough will be wet and sticky.

Drop the dough by the 1/4-cupful onto the prepared pan. Use a measuring cup or a muffin scoop.

Sprinkle the scones with coarse sugar, if desired.

Bake the scones for 20 to 25 minutes, until they're a light golden brown. Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to cool completely.

Serve warm, or at room temperature. Store at room temperature, well-wrapped, for several days; freeze for longer storage.