Peach and Cherry Scones

Directions

SCONES:

1. Measure out the shortening and place it in the freezer.
2. Cut peach in half and remove the pit. Slice into ½” cubes, leaving the skin intact
3. De-stem and pit cherries. Cut into quarters. Combine peach and cherries in a bowl and place in the refrigerator.
4. In a large bowl, whisk together the flour, sugar, baking powder and salt.
5. Remove the shortening from the freezer and, using a pastry blender or two forks, cut into flour mixture until it resembles coarse crumbs.
6. Measure out heavy cream then reserve 1 tablespoon for later.
7. Add the vanilla and almond extract to the cream and stir.
8. Drizzle 1/3 of the cream into the bowl and toss with the flour mixture using a spatula or wooden spoon.
9. Add another 1/3 of the cream and toss again. Flour should start to look like a shaggy dough.
10. Add the last of the cream and the fruit and mix until all the flour is moistened and the fruit is distributed throughout. Do not overmix.
11. On a floured surface, dump the dough out and gently pat and form into an 8-inch circle, sprinkling with flour as needed to keep from sticking.
12. Cut the circle into 8 wedges and place on a parchment lined baking sheet.
13. Place in the freezer for 15 minutes.
14. Meanwhile, preheat the oven to 400°F.
15. Remove the scones from the freezer and brush the tops with the reserved 1 tablespoon of cream.
16. Sprinkle the tops with turbinado sugar.
17. Bake for 25-30 minutes or until golden brown.
18. Allow to cool for 10 minutes before serving.
19. Drizzle with glaze if desired.

GLAZE:

1. In a bowl, whisk together the powdered sugar, cream, vinegar and extracts until smooth.
2. Drizzle over baked scones.