2 3/4 cups cake flour
1 tblsp baking powder
1/2 tsp salt
2 tblsp sugar
1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1 stick unsalted butter
2 large eggs
1/4 cup buttermilk
1/2 tsp vanilla extract
1/4 tsp almond extract
2 ripe peaches, cut into small dice
egg wash
sliced blanched almonds
muscavado sugar
Preheat oven to 425F (400F convection). Line a baking sheet with parchment paper.
In bowl of food processor, combine flour, spices, sugar, salt and baking powder by pulsing a few times. Add the cold butter and pulse about 10 scant times – to arrive at a coarse meal consistency.
Remove flour mixture to a low rimmed wide bowl. Add peaches and toss gently to coat the peaches in the flour.
Combine the eggs, buttermilk, vanilla and almond extracts into a measuring cup. Stir with a fork to mix.
Add about 2/3 of wet mixture into dry ingredients and toss with a dough scraper or fork until combined. Add a little more of the liquid until the dough begins to come together, but is not wet.
Turn out onto a lightly floured board and kneed a little until it holds together and you can form a disk that is about 8″ in diameter and about 1 ” high.
Set the disk onto the parchment paper, brush with egg wash and sprinkle with coarse sugar. Sprinkle the top liberally with blanched almond slices. Cut into 8 wedges with a bench scraper or a sharp, serrated knife.
Bake 20 minutes, turning after 10, or until scones are browned, puffed and feel dry to the touch.
Remove from oven and serve with a dollop of creme fraiche which has been sprinkled with a scant touch of fresh nutmeg.
Enjoy!