2 ¾ cups all-purpose flour ⅓ cup granulated sugar 1 tablespoon baking powder ¾ teaspoon salt ½ teaspoon baking soda ½ cup cold unsalted butter 1 cup peeled and diced peaches ¼ cup almond slices ¾ cup cold buttermilk 1 teaspoon vanilla extract 1 large egg, room temperature 1 tablespoon heavy cream or milk
Mix the dry ingredients. Combine the dry ingredients in a large bowl. Stir with a whisk until everything is well mixed.
Cut in the butter. Use a pastry blender to cut the butter into the dry ingredients until it resembles pea-sized crumbs.
Add peaches. Use a fork to toss peaches and almond slices into the mixture.
Mix wet ingredients. Mix the wet ingredients in a large liquid measuring cup.
Combine wet and dry ingredients. Drizzle the wet mixture into the dry mixture, using only as much as you need to moisted the dough.
Shaggy dough. You want the dough to be shaggy and not too wet. It should hold together when squeezed gently in the palm of your hand.
Shape. Shape the dough into a ball then gently flatten into a 6 to 7 inch disk.
Cut. Use a sharp knife or bench scraper to cut the disk into 8 triangles. Place the triangles on a baking sheet and freeze for 30 minutes.
Bake. Bake at 400°F for 15 to 20 minutes, until the tops are golden brown and the scones are cooked through. Drizzle with a simple glaze made of powdered sugar, almond extract, and heavy cream.