💛Peach Scones With Almond Glaze🍑


For The Scones:

  • 2 ¾ cups (357 g) all-purpose flour
  • ⅓ cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup (113 g) cold unsalted butter, cut into pieces
  • 1 cup (154 g) peeled and diced peaches
  • ¼ cup (35 g) almond slices
  • ¾ cup (180 ml) cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon heavy cream or milk

For The Glaze:

  • 1 cup (120 g) confectioners’ sugar
  • ¼ teaspoon almond extract
  • 4 tablespoons heavy cream



For The Scones:

1In a large bowl, whisk the flour, sugar, baking powder, salt, and baking soda, together.

2Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Stir in the diced peaches and almond slices.

3Whisk the buttermilk, egg, and vanilla together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.

4Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges.

5Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.

6Meanwhile, position the oven rack in the center of the oven and preheat to 400°F.

7Remove the scones from the freezer and brush the tops with milk or cream. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool. Top with glaze and serve immediately.

For The Glaze:

1Combine the ingredients for the glaze in a medium bowl. Whisk until smooth and spreadable.


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