These tender scones with juicy peaches have a silky vanilla glaze to put them over the top! Make these peach scones to have as a snack, breakfast, or dessert.
Preheat your oven to 400 F.
In a medium-sized bowl, stir together the flour, sugar, salt, and baking powder. Dump in your cold cubes of Earth Balance or butter. Using your pastry cutter, blend in the butter into the flour mixture until the pieces of butter are pea-sized.
Add the milk, vanilla and almond extracts, and the diced peaches. Stir together and use your hands briefly to mix together.
Split dough into two pieces and spread each into a circle (~1/2 inch thick) onto a parchment-lined baking sheet. Cut each circle into 8 wedges. Separate them slightly so the middles cook as well as the edges.
Bake at 400 F for ~14-16 minutes until lightly browned. Let cool fully (or eat as is - also super delicious!)
To make the glaze, mix together the milk, powdered sugar, and vanilla extract in a small bowl using a fork or whisk to get out the lumps.
When the peach scones are cool, drizzle with the glaze, or dip the scones in the glaze.
I haven't tried this peach scones recipe yet with a gluten-free flour mix like Bob's Red Mill. If you try it with this flour, I'd love to hear how it turns out.