Peach and Almond Scones

Submitted by PaddyL on August 03, 2013 at 10:28 pm
Fantastic in peach season. Source: Home Port Historic Inn, St. John, NB.

2 cups flour
1/4 cup sugar
2 tsps. baking powder
1/2 tsp. baking soda
1/4 cup butter
1 full cup finely diced peaches
1/4 almond slices
1 cup coffee cream (18% milk fat)
1 egg yolk
1/2 tsp. almond extract
3 tbsp. white vinegar
1 egg white, lightly beaten
2 tbsp. sugar

Preheat oven to 400F.

In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, or you fingers, cut in butter until mixture resembles coarse crumbs. Stir in peach pieces and almonds.
In a separate bowl, blend cream, egg yolk, almond extract, and vinegar. Slowly add the cream mixture to the flour mixture, mixing only until just combined.

Turn out on to a floured board and knead just long enough to form a ball. (It can be rather messy at this point, so I always add more flour.) Do not overwork. Flatten the ball and brush with beaten egg white, then sprinkle with sugar.

Cut into wedges and transfer to parchment-lined baking sheet. Bake until golden, 13-15 minutes. Best eaten warm with butter.