1-First, peel and dice 1 large peach to get about 1 cup, then freeze those pieces on a sheet pan for 25-30 minutes. At the same time, freeze the ½ cup of unsalted butter. In a large bowl, mix 2 cups plus 2 tablespoons (260g) of cake flour, ½ cup sugar, 2 ½ teaspoons baking powder, and ½ teaspoon salt.

2-Next, grate the frozen butter into the dry mix and combine it using a pastry cutter or forks until it looks crumbly. Pop the bowl back in the freezer while you handle the wet ingredients. In another bowl, whisk ½ cup plus 1 tablespoon heavy cream, 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until smooth.

3-Mixing and Shaping the Dough: Drizzle the wet mixture over the dry ingredients and stir just until it comes together, adding a bit more cream if it’s too dry. Gently fold in the 1 cup of frozen diced peaches to keep them intact. On a floured surface, shape the dough into an 8-inch circle and cut it into 8 triangles, then arrange them on a baking sheet and freeze for at least 30 minutes.

4-Brush the scones with heavy cream and bake at 400 degrees Fahrenheit for 18-20 minutes on a lined sheet. While they bake, toast the ¼ cup sliced almonds at 350 degrees Fahrenheit for 3-4 minutes and let them cool. For the glaze, mix ½ cup confectioner’s sugar, 2 tablespoons heavy cream, and ½ teaspoon almond extract until smooth, then drizzle it over the baked scones and add the toasted almonds on top.