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Almond Peach Scones

With fresh diced peaches, almond paste and buttermilk, these scones are tender and delicious and easy to make too!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Servings: 13 Scones
Author: Tricia


  • 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 1/2-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.