Begin by chopping your fresh peaches and placing them in the freezer along with the stick of unsalted butter for 25–30 minutes.

In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt until well combined.

Grate the frozen butter directly into your dry ingredient mixture, tossing gently until it resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, large egg, vanilla extract, and almond extract until smooth.

Pour the wet mixture into your dry ingredients, using a spatula to gently combine until just incorporated.

Carefully fold in the frozen peaches into the dough, ensuring they are evenly distributed.

Turn the dough out onto a lightly floured surface and shape it into an 8-inch circle, about 1 inch thick.

Place the scone wedges on a baking sheet lined with parchment paper and freeze them for at least 30 minutes.

Preheat your oven to 400°F (200°C). Brush the tops of scones with heavy cream and bake for 18–20 minutes until golden brown.

While the scones are baking, toast sliced almonds in a dry skillet over medium heat until golden brown.

Mix the confectioner's sugar with almond extract and enough heavy cream to create a smooth glaze.

Once the scones have cooled slightly, drizzle the almond glaze over the tops and sprinkle with the toasted almonds.