Peaches and Cream Scones

Peaches and Cream Scones

1 large egg
½ cup heavy cream
¼ cup orange juice
½ tsp orange extract
½ tsp almond extract
2 ¼ cups flour
¼ cup sugar
1 tbsp baking powder
Pinch baking soda
Pinch salt
1 stick cold butter, cut into cubes
1 cup fresh peaches, peeled and diced
¼ cup chopped almonds

Place diced peaches on a paper towel to absorb extra juices. Set aside until ready to use.
In a large bowl whisk together egg, cream, orange juice, orange and almond extracts. Set aside.
In a separate large bowl combine the flour, sugar, baking powder, baking soda, and salt. Whisk dry ingredients together.
Using a pastry blender or your fingers, combine the butter and dry ingredients until it resembles small peas.
Add liquid to the dry ingredients. Mix just until dry ingredients are incorporated.
Fold in prepared peaches being careful not to bruise them.
Spoon a large tablespoon of batter on to a parchment lined baking sheet. Bake in a preheated 350 degree oven until golden brown (about 20-25).
Ice with confectionary icing and serve.