Almond Peach Scones

September 4, 2019
25 minutes
Serves 8
  • 2 1/4 cups flour plus 1/4 cup for dusting
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp cold butter, cut into pieces
  • 2/3 cup heavy cream
  • 1 egg, beaten
  • 1 tsp almond extract
  • 2 cups (about 2) peaches, cut into 1" pieces
  • 1/3 cup blanched sliced almonds
  • 1/4 cup raw sugar, or granulated sugar
  • 1 egg white, whisked until foamy

Preheat oven to 425°. Line a sheet pan with parchment paper.

In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt. With a pastry cutter, mix butter until it resembles a coarse sand.

In a small bowl, mix cream, egg, and almond extract.

Slowly pour cream mixture into flour mixture, stirring with a wooden spoon.

Dust a work surface with flour. Place dough onto floured surface and dust top with flour. Push dough out until it is a flat disk.

Sprinkle dough with about half of peaches, gently kneading them into the dough and sprinkling with flour as you go. (Dough will get sticky). Flatten dough again, add remaining peaches, and knead again.

When peaches are fully incorporated, pat dough into a 10″ disk. Sprinkle almonds over top. Brush with egg whites, and sprinkle generously with raw or granulated sugar, if using.

Bake until tops are golden and a toothpick comes out clean, 18-20 minutes.