Almond Peach Scones
With fresh diced peaches, almond paste and buttermilk, these scones are tender and delicious and easy to make too!
Servings: 13 Scones
Calories: 308kcal
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 308kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 258mg | Potassium: 133mg | Fiber: 2g | Sugar: 15g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg
