Peach-Almond Scones

Preheat oven to 425°F. Combine flour, 1/4 cup sugar, baking powder and salt in large bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in 1/4 cup almonds. Lightly beat egg and milk in small bowl. Reserve 2 tablespoons egg mixture. Stir peaches and almond extract into remaining egg mixture. Stir into flour mixture until soft dough forms.

Place dough onto well-floured surface. Gently knead 10 to 12 times. Roll dough into 9X6-inch rectangle. Cut into 6 (3-inch) squares using floured knife. Cut diagonally into halves, making 12 triangles; place 2 inches apart on ungreased baking sheets. Brush triangles with reserved egg mixture. Sprinkle with remaining 1/4 cup almonds and 1 tablespoon sugar.

Bake 10 to 12 minutes or until golden brown. Remove from baking sheets and cool on wire racks 10 minutes. Serve warm.