Peach Scones

1 cup diced fresh peaches (about 2 medium) peel intact
2 ½ cup all purpose flour
⅓ cup granulated sugar plus additional to sprinkle tops
3 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ cup frozen unsalted butter finely grated
¾ cup heavy cream or buttermilk (not fat free)
2 large eggs, beaten (use one for egg wash)
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract

Glaze:

1 cup powdered sugar
3 tablespoon heavy cream plus additional as needed to thin
few drops almond or vanilla extract
2 tablespoon toasted sliced almonds for garnishing optional

Preheat oven to 375°F. Line a large baking sheet with parchment or a silicone mat. Set aside
.
In a medium size mixing bowl use a whisk to sift together flour, sugar, baking powder, salt, cinnamon and nutmeg. Add butter, tossing to evenly distribute
.
Add peaches, mixing to coat with flour. Make a well in the center.

In a separate bowl, whisk together cream, 1 egg, vanilla and almond extracts. Pour into dry ingredients, mixing until fully moistened.

Turn dough out onto a floured surface. Turn to coat with flour, if sticky. Press into roughly an 8 inch circle ¾-1 inch thick. Use a sharp knife dipped in flour to cut into even wedges.

Place onto baking sheet side by side leaving around ½ inch between. Brush tops with egg and sprinkle with additional granulated sugar. (Chill for 30 minutes or freeze for 20 minutes.)

Bake for 23-25 minutes or until golden. Use a sharp knife to cut between to separate scones.

Let cool while you make the glaze.

Meanwhile, in a small bowl, mix together powdered sugar, cream, and almond extract. Drizzle over warm scones (not hot) and garnish with toasted almonds, if desired