Peach Scones

1. Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.

2. Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.

3. Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.

4. Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture.

5. Mix with a fork just until large clumps of dough form. Gently fold in peach.

6. Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere.

7. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.

8. Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

Cook's Note:

Since scones taste best the day they are baked, I like to store them in the freezer and bake off a few at a time. Keep them on the baking sheet until frozen solid, then transfer to resealable plastic bags and seal well. Bake straight from frozen; you may need to add a few minutes to the baking time.