- 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
- 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.