Center a rack in your oven and preheat it to 400°F. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
In a small bowl, stir together the heavy whipping cream and egg until well combined.
In a larger mixing bowl, whisk together the all-purpose flour, granulated white sugar, baking powder, and salt. This mixture forms the base of your scones.
Add the chilled butter to the dry ingredients. Using your fingers, toss the butter to coat with flour. Quickly cut and rub the butter into the mixture until it resembles a pebbly texture.
Pour the cream and egg mixture along with the chopped peaches into the flour mixture. Use a fork to stir until the dough comes together. It will be wet and sticky, so don’t overmix.
Gently knead the dough in the bowl about 8 to 10 times, just enough to bring it together.
Dust your work surface lightly with flour and transfer the dough onto it. Divide the dough in half, working with one piece at a time.
Pat the dough into a rough circle, about 5 inches in diameter, then cut it into 6 wedges. Place them on the prepared baking sheet.
At this point, if you want to freeze the scones, do so. Wrap them airtight and when ready to bake, add about 2 minutes to the baking time.
Bake the scones for 20 to 22 minutes, or until their tops are golden and firm. Transfer them to a rack to cool completely, or enjoy them warm if you can't resist!
In a medium bowl, whisk together the glaze ingredients: powdered sugar, cream, and milk. Drizzle the glaze over the cooled scones.
Let the glaze set at room temperature or speed up the process by placing the scones in the refrigerator for a few minutes.
