Ingredients
Method
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gently fold in the diced peaches.
- Pour in the heavy cream and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a disc about 3/4 inch thick.
- Cut the disc into 8 wedges. Place the wedges on the prepared baking sheet.
- Brush the tops of the scones with the beaten egg wash. You can also lightly brush with additional cream if desired.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- While the scones are cooling, prepare the glaze. In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth and drizzly.
- Drizzle the almond glaze over the cooled scones.
Notes
Scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven if desired.
