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.