To make the peach scones

1. Prepare a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, combine flour, both sugars, baking powder, and salt, and whisk until well blended.
3. Add cold butter to the bowl and toss to coat. Use a pastry blender or butter knife to cut the butter into the flour, or pinch butter into pieces with your fingertips to combine with the flour. Continue until shaggy flecks of butter are mixed throughout the flour.
4. In a separate bowl, combine the buttermilk, egg, vanilla bean paste or extract, and almond extract and whisk mixture well to thoroughly combine. 
5. Pour the buttermilk mixture into the flour mixture. Add peaches and mix gently, bringing the scone dough together just until just combined and being careful not to overwork. The dough should feel slightly sticky; if dough remains excessively sticky, add another tablespoon of flour, as needed, and work dough until just combined.
6. Prepare a work surface with flour and transfer dough from the bowl to the floured surface. Using floured hands, gently shape and pat the dough into a round 8×8-inch disc measuring about 1-inch thick.
7. Using a sharp knife or bench scraper, divide the dough into 8 equal triangle-shaped scone wedges.
8. Place shaped scones on the prepared baking sheet spaced evenly apart, leaving at least 1 inch between scones to allow ample room for rising.
9. Transfer baking sheet to the refrigerator and chill scones for at least 30 minutes. Meanwhile, position a rack in the middle of the oven and preheat the oven to 400°F
10. Once scones are chilled and the oven is preheated, remove scones from the refrigerator. Using a pastry brush, coat the top of each scone with a thin layer of buttermilk. Sprinkle each scone with demerara or turbinado sugar, if desired.
11. Transfer scones to the oven and bake for 25-30 minutes, rotating the baking sheet halfway through, until scones have risen and develop golden-brown tops. Remove from oven and let cool while preparing the glaze.

To make the Spiced Bourbon Glaze:

1. In a small bowl, combine the powdered sugar, bourbon or whiskey, milk, and ground cardamom. Using a whisk or fork, stir powdered sugar mixture until well combined and free of any lumps.
2. Drizzle spiced bourbon glaze carefully over each scone before serving!

Farm Team Tips

For best results, we suggest skipping the frozen fruit for this scone recipe and using canned yellow cling peach halves that get drained and chopped into 1/2-inch pieces.

All out of buttermilk? An equal amount of heavy whipping cream can be used as a 1:1 replacement in this recipe.

To make these scones gluten-free, swap the all-purpose flour for your favorite gluten-free baking flour mixture that has a 1:1 replacement.

Yes, this scone dough can be prepared in a food processor! Simply add flour, both sugars, baking powder, salt, and cubed butter to the bowl of a food processor and pulse until butter is fully incorporated into the flour mixture. Then, transfer to a large mixing bowl before moving onto Step 4.

Even if you're in a hurry, don't skip out on chilling your scone dough. After working the dough, the butter will have softened considerably; chilling ensures that the butter solidifies again and your scones have time to firm up.

For alcohol-free glaze: Combine 1 cup powdered sugar and 2 tablespoons milk of choice with `/4 teaspoon ground cardamom. Stir powdered sugar mixture well until fully combined before drizzling over each scone.