Peach Scones

Stir together 3 cups all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.

Use your hands or a pastry cutter to cut the cold butter in to the dry ingredients until the butter is almost completely combined into the flour mixture. (Note: the flour should look like cornmeal in texture with a few pea-sized pieces scattered throughout.)

In a small bowl, whisk together the cream, egg, and almond extract. Using a large spoon, stir the wet ingredients into the dry ingredients until a dry shaggy dough forms.

In a separate bowl, toss the cubes of peaches in the remaining flour, until well coated. Add to the shaggy dough and gently fold the dough over itself until the peaches are well distributed. Shape the dough into a large ball and transfer to a well floured surface.

Dust the dough generously with flour and press into a 9-inch wide and 1-inch thick circle. If it’s too sticky to work with, continue dusting with flour until it does not stick to your hands.

Create 8 equal triangles by cutting the circle into quarters and then cutting each quarter in half.

Place the scones 2 inches apart on a parchment paper-lined baking sheet. Refrigerate for 30 minutes.

Brush the scones with additional cream and sprinkle evenly with raw sugar. Preheat oven to 350°F. Bake until golden brown, 32 to 35 minutes. Dust with powdered sugar before serving.