I’ve been on a serious scone kick and obsessed with peaches, so here you have it! Almond Peach Scones! I find that once I start playing with a recipe, I can’t stop thinking of ways to tweak the textures or flavors. I recently discovered that swapping all-purpose flour for cake flour in a scone recipe creates a scone that is more tender and flaky than I had ever thought possible. This discovery has led to the creation of far too many scones.
Most recently I worked on this recipe for Almond Peach Scones. This scone is sweet and buttery, filled with fresh, seasonal peaches and flavored with almond extract. After baking, the scones are topped with an almond glaze and some toasted almonds. This is a beautiful recipe to transition you from late summer into early fall. The perfect way to warm up your kitchen on a cool fall morning!
These Almond Peach Scones would be delicious with our Slow Cooker Maple Peach Butter. If peach isn’t your thing, but you want a scone, check out our recipe for Pineapple Coconut Scones with Brown Sugar Glaze.
Making the Scones:
I personally always like to make my scone dough at night, The house is quiet. I can turn the music up and enjoy a glass of wine as I fill the freezer with a bunch of scone dough. While I’m making the mess, I tend to make 2-3 batches of scones which I label and freeze for future breakfasts. Having scones ready to go in the freezer makes breakfast for house guests simple and easy.
To make this recipe, you’ll first freeze the diced peaches and stick of butter. While these ingredients are chilling, you’ll combine your dry ingredients in one bowl and your liquid ingredients in a smaller bowl.
Once the butter and peaches are frozen, you’ll grate the butter into the dry ingredients and use a pastry blender or two forks to combine the butter and dry ingredients. If you find your butter is getting warm here, pop the flour and butter mixture into the freezer for a few minutes. You’ll drizzle the liquid mixture over the dry ingredients and mix until all of the dough appears to be wet. You may need to add an additional tablespoon or two of heavy cream and then gently fold in the frozen peaches.
You’ll form the dough into an 8 inch round disc and then cut the dough into 8 triangular wedges. At this point, you can go ahead and bake your scones. My preference however, is to move the scones, on their baking sheet, to the freezer. Freeze for at least 30 minutes before baking or transfer to a freezer bag for future baking.
Once you’re ready to bake your scones, you will brush them with heavy cream and bake at 400° for 18-20 minutes, garnish and enjoy!
A sweet and buttery scone filled with fresh, seasonal peaches and flavored with almond extract. These scones are topped with an almond glaze and toasted almonds
- 2 cups + 2 tablespoons (260g) cake flour you can also substitute all-purpose flour here
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen and shredded or cut into small cubes
- 1/2 cup + 1 tablespoon heavy cream
- 1 large egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup fresh peach, diced and frozen
- 1/2 cup confectioner's sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, toasted
Peel and dice one large peach (about 1 cup). Freeze on a sheet pan in a single layer for 25-30 minutes along with the 1/2 cup of butter.
In a large bowl, mix together the flour, sugar, baking powder and salt. Grate your frozen stick of butter directly into the dry ingredients. Use a pastry cutter or two forks to gently work the butter into the flour mixture. Return this bowl to the freezer while you mix up the liquid ingredients.
In a small mixing bowl, combine the heavy cream, egg, vanilla and almond extract. Whisk until well combined. Drizzle this mixture over the dry ingredients and mix until all of the dough appears to be wet. You may need to add an additional tablespoon or two of heavy cream. Gently fold in the frozen peaches.
On a floured surface, form the dough into an 8 inch circle. Using a sharp knife, or a bench knife, cut the circle into 8 equal triangles. Arrange scones on the prepared baking sheet and freeze for at least 30 minutes.
Brush frozen scones with heavy cream and bake for 18 -20 minutes at 400° on a half sheet pan lined with parchment paper or a silicone baking mat.
While the scones are baking, toast the almonds.
Preheat oven to 350°. Toast almonds on a sheet pan in a single layer for 3-4 minutes. Remove from the oven and allow to cool.
In a small mixing bowl, combine confectioner's sugar, almond extract and heavy cream. Whisk until smooth.
Once the scones have finished baking, remove from the oven and drizzle almond glaze over each scone. Garnish with toasted almonds and enjoy!
KITCHEN TOOLS AND INGREDIENTS THAT CAN BE USED TO MAKE THIS RECIPE:
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