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1
Preheat oven to 350u00b0F and line a baking sheet with parchment paper, or lightly spray with cooking spray.
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2
Place flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Stir briefly to combine.
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3
Using a pastry blender, cut butter into flour mixture until butter is the size of peas or smaller, and is evenly distributed. Add peaches to flour/butter mixture and lightly toss to combine.
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4
In a small bowl, whisk heavy cream, egg, and vanilla. Add wet ingredients to dry and, using a rubber spatula, stir until dough comes together. Do not over-stir! If there are some dry patches of flour and dough has not come completely together, add in a little more cream (targeting the dry patches), about 1 tablespoon at a time until dough comes together (I added in 2 tablespoons more total).
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5
Turn dough on a lightly floured surface and form into a ball. (If dough is really sticky and hard to work with, sprinkle some flour over the dough and on surface, then lightly knead to incorporate flour.)
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6
Pat dough into a circle 8 inches in diameter and about 1 inch thick. Using a sharp knife, cut into 8 triangles and transfer to the baking sheet, placed slightly apart (you can also transfer the whole disc to the sheet and cut them on there, carefully pulling the wedges away from the center to separate them slightly).
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7
Brush the scones with some cream and sprinkle with white sparkling sugar, if desired. Bake for 25-30 minutes, or until tops are golden brown. Remove scones from oven and transfer baking sheet to a cooling rack to allow scones to cool slightly.
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8
While scones are cooling, make glaze. In a small bowl, whisk together powdered sugar, heavy cream, milk, and vanilla until combined. Drizzle glaze over scones and serve warm.
