Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups diced peaches
  • 3 cups flour
  • 1 Tbsp baking powder*
  • 1 tsp salt
  • 2/3 cup sugar
  • 1/4 tsp pure almond extract
  • 1 1/3 to 1 1/2 cups cold heavy cream
  • 1 Tbsp cold heavy cream
  • 1/2 cup powdered sugar, sifted
  • 1/8 tsp salt
  • generous pinch of cinnamon
  • 1 1/2 Tbsp Amaretto
  • 1 Tbsp heavy cream

Instruction

  • Line a rimmed baking sheet with parchment paper and arrange diced peaches in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl.
  • Combine almond extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add peaches and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
  • Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
  • Pull the wedges slightly apart, leaving an inch between them and brush scones with cream. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
  • For the glaze, whisk together powdered sugar, salt, cinnamon, Amaretto, and cream in a small bowl; transfer to a small piping bag. Drizzle glaze over scones and let set before serving.