Name: Peaches and Cream Scones
Ingredients: 3 cups (360 grams) all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1/3 cup (67 grams) granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 1/3 – 1 1/2 cups cold heavy cream, plus more for topping; 1 ripe peach, diced small; Turbinado sugar; Salted butter for serving

Ingredients

Scale

3 cups (360 grams) all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/3 cup (67 grams) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/3 – 1 1/2 cups cold heavy cream, plus more for topping
1 ripe peach, diced small
Turbinado sugar
Salted butter for serving

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Instructions

Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, salt and sugar.
In a liquid measuring cup whisk together 1 1/3 cup cold cream and vanilla extract. Create a well in the center of the dry ingredients and add the cream mixture. Use a rubber spatula to combine into a shaggy dough. If the dough seems really dry, add an additional 3 tablespoons of cream if necessary, 1 tablespoon at a time. There shouldn’t be any dry flour at the bottom of the bowl but the dough shouldn’t be too sticky either.
Fold in the peach pieces until evenly combined.
Lightly flour a clean counter. Divide the dough in half and gently pat into a 5 to 6-inch circle about 3/4-inch thick.
Place the two disks on the prepared baking sheet. Brush lightly with heavy cream and sprinkle generously with turbinado sugar.
Cut each circle into six wedge and separate so there’s about 1-inch in between each scone.
Place the scones and baking sheet in the freezer for 15 minutes while the oven preheats. Place a rack in the upper third of the oven and preheat oven to 425 degrees F.
Bake chilled scones for 14-16 minutes, rotating once during baking until golden brown and cooked all the way through (there won’t be any wet looking dough on the top).
Remove from the oven and allow to rest for just a few minutes before serving warm with butter.
Store leftover scones in an airtight container in the refrigerant for up to 3 days. Freeze, double wrapped in plastic wrap and a freezer safe bag for up to 2 weeks. To refresh, place scones on a baking sheet, cover loosely with foil and reheat in a 325 degree F oven for 10 minutes or so, until heated through.