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Almond Peach Scones

Irresistibly Flaky Almond Peach Scones for Every Breakfast Table

Delight in freshly baked Almond Peach Scones, perfect for breakfast or brunch with their flaky texture and almond glaze.
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Prep Time 30 minutes
Cook Time 20 minutes
Freezing Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups Cake Flour All-purpose flour can be substituted in a pinch.
  • 1/4 cup Sugar Enhances browning.
  • 1 tablespoon Baking Powder Helps the scones rise.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Freeze before use.
  • 3/4 cup Heavy Cream Contributes to rich texture.
  • 1 large Egg Can be omitted for a vegan version.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 teaspoon Almond Extract Key flavor component.
  • 1 cup Fresh Peaches Diced and preferably frozen.
For the Almond Glaze
  • 1 cup Confectioner's Sugar Creates sweet glaze.
  • 1 teaspoon Almond Extract Enhances glaze flavor.
  • 2 tablespoons Heavy Cream Adds richness.
For Garnish
  • 1/4 cup Sliced Almonds Toasted for crunch.

Equipment

  • mixing bowl
  • Whisk
  • Sharp Knife or Bench Scraper
  • baking sheet
  • Pastry Cutter

Method
 

Step-by-Step Instructions
  1. Prep Peaches and Butter: Peel and dice peaches, freeze them along with the unsalted butter for 25 to 30 minutes.
  2. Mix Dry Ingredients: In a bowl, combine cake flour, sugar, baking powder, and salt; whisk well.
  3. Incorporate Butter: Grate frozen butter into dry mixture, blend until coarse crumbs form, keep chilled.
  4. Prepare Liquid Mixture: Whisk heavy cream, egg, vanilla, and almond extracts until combined.
  5. Combine Mixtures: Drizzle liquid over dry, mix gently, fold in frozen peach chunks.
  6. Shape Dough: On floured surface, shape dough into 8-inch round disc, cut into 8 wedges.
  7. Freeze Shaped Scones: Place on lined sheet, freeze for at least 30 minutes.
  8. Bake Scones: Preheat oven to 400°F, brush scones with heavy cream, bake for 18-20 minutes.
  9. Prepare Glaze: Whisk confectioner's sugar, almond extract, and heavy cream until smooth.
  10. Finish Scones: Drizzle glaze over warm scones, sprinkle with sliced almonds.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Freezing the scones helps maintain shape and enhances flakiness. Store unfrosted scones in an airtight container for up to 3 days.

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