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Almond Peach Scones ~ made with fresh diced peaches, almond paste and buttermilk.
Almond Peach Scones are tender and delicious and easy to make too!
I am without a doubt, smitten with the combination of peach and almond flavors. These flavors go together like peanut butter and jelly; completely different flavors and textures, but oh what a team. To ensure plenty of almond flavor, I’ve used frozen, grated almond paste, almond extract and sliced almonds on top.
The texture of these scones is fluffy and soft inside with soft little chunks of peaches throughout. Seriously delicious carbs my friends!
What is almond paste and where can you buy it?
Almond paste is made with a mixture of ground almonds, sugar, almond extract and sometimes a small amount of oil or eggs. You can even make your own homemade almond paste in a few easy steps.
If you’re not sure about almond paste and have never used it, let this recipe be your first! Almond paste is readily available in the baking section of your local grocery store. It comes in a small box that may be easy to miss, so please ask if you can’t find it. I’ve included an Amazon link below to my favorite almond paste for your information.
Brush the tops of the peach scones with an egg mixture before baking, then sprinkle with sugar and almonds.
You can skip the sugar and almond topping, and, once cooled, drizzle with an almond flavored icing as a sweet, delicious option. Not sure which you want? Prepare half the recipe with almonds and half with icing!
Serve with honey, butter and jam if desired, or just plain is fine too.
Want to know more about the jam pictured here? Check out our recipe for this super easy, no cook Nectarine Blueberry Freezer Jam, it’s terrific with these scones or any old biscuit 🙂
Can peach scones be frozen?
Almond peach scones are best eaten the day they are made but leftovers can be frozen, too. Thaw at room temperature and serve.
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Almond Peach Scones
- 3 ½ cups unbleached all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 4 ounces unsalted butter, frozen then grated
- 7 ounces almond paste, frozen then grated using the large-hole side of a box grater
- 1 cup buttermilk, well shaken
- 1 teaspoon almond extract
- 1 large peach, peeled and chopped into ½-inch dice
- 1 large egg
- 1 egg whisked with 1 teaspoon cold water (for brushing)
- coarse sugar for topping (optional)
- 1 cup sliced almonds for topping (optional)
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the flour, sugar, salt, baking powder and baking soda.
- Add the cold grated butter to the flour mixture and toss with a spatula until incorporated, breaking up any large clumps. Some pea size chunks of butter is good. Add the grated almond paste, tossing to incorporate, breaking up any large chunks.
- In a large measuring cup combine the buttermilk, almond extract and 1 egg. Whisk until combined.
- Add the buttermilk mixture and the peaches to the flour mixture. Fold together using a spatula until a dough starts to come together. Do not over mix. (It may be a little dry)
- Turn the dough out onto a floured work surface and knead gently to combine, just until it is no longer crumbling. Gently press the dough into a ¾-inch thick round and cut into scones using a 2 ½ inch biscuit cutter.
- Place the scones 2-inches apart on the prepared baking sheet. Brush each since with the egg and water mixture. Sprinkled with coarse sugar, then sliced almond, then a little more sugar.
- Bake for 20 minutes or until golden brown. Remove to a wire rack to cool. ¼Serve slightly warm or room temperature.
- Scones are best eaten then day they are made but leftovers will keep for several days stored in an airtight container in the refrigerator.
- Optional: Omit the sugar and almond topping and instead drizzle with a simple icing made with 1 cup powdered sugar, 1/4 teaspoon almond extract and about 1 tablespoon milk, more or less for desired consistency. Scones will not keep as long if they are iced.
Here are a few more peachy recipes you might enjoy:
Fresh Peach Pie made with juicy, ripe peaches and a flaky, buttery pastry crust. Don’t forget the ice cream! Click HERE to get the recipe for Fresh Peach Pie.
Here are a few of the tools used in making these scones: (Each photo is clickable)
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Looking for a few more peach recipes? Our Fresh Peach Crumb Bars are so easy and delicious, a real crowd pleaser. When peaches are at their best, this 2-ingredient Peach Sherbet is crazy delicious! With only two ingredients it’s important that the fruit be sweet, juicy, and loaded with great peach flavor. It makes all the difference! Another simple favorite are these Ripe Peach Popsicles from The View from Great Island. For a refreshing peachy summer drink, try this Peach Lemonade from Chelsea’s Messy Apron. Still need more peach recipes? How about these gorgeous Brown Sugar Peach Pancakes from Oh Sweet Basil and this healthy Baked Peach Almond Oatmeal recipe from Two Peas & Their Pod.