Go Back
Print
Recipe Image
Smaller
Normal
Larger
Recipe
Print Recipe
Pin Recipe
Ingredients
scones
1 ¾
cups
all-purpose flour
⅓
cup
sugar
2
teaspoons
baking powder
¼
teaspoon
salt
½
cup
chilled butter
(or butter flavored coconut oil)
½
cup
cream
(plus a few tablespoons for icing)
1
large
egg
1
teaspoon
almond extract
2
medium
fresh peaches
topping
½
cup
powdered sugar
¼
cup
slivered almonds
Instructions
Preheat oven to 350°F.
Sift flour, sugar, baking powder and salt with a sifter or fine mesh strainer into a large bowl.
Use a pastry cutter or two forks to cut the cold butter into the dry ingredients until crumbly.
In a small bowl combine cream, egg, and 1 teaspoon almond extract and whisk until smooth.
Cut one peach into small pieces, I left the skin on for extra color. Mix into the dry ingredients.
Drizzle the cream mixture over the dry ingredients and stir gently just until combined. Press the mixture into a ball.
On a floured board press dough about ½ inch thick.
Use a large biscuit cutter or inverted glass to cut into 6 large circles.
Transfer to a baking sheet. Place in the refrigerator or freezer for 5-10 minutes to allow the butter to become firm again.
Bake for 18 minutes until just turning brown. Move to cooling rack to cool.
Topping
Cut the remaining peach into a few large pieces and blend in food process or blender (or mash by hand if peaches are soft enough).
In a small bowl combine powdered sugar and a tablespoon of peach puree to form a thin glaze. Add more as needed.
Spread icing on cooled scones and sprinkle with slivered almonds.