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
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!