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1
Preheat oven to 425 F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
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2
In a mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut it in with a pastry blender until mixture resembles crumbs.
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3
Toss in peaches and coat them lightly with the flour mixture. Add milk and fold together gently until the mixture just begins to come together and form a soft dough. Do not knead or over mix the dough.
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4
Turn dough out onto a floured surface and pat it into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles.
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5
Place scones on prepared baking sheet and bake 16-18 minutes, or until scones are cooked through and golden.
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6
Place a sheet of parchment on a work surface, then place a cooling rack over the top of the parchment. Remove scones from pan to the cooling rack. Cool about 10 minutes.
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7
Meanwhile, in a shallow bowl make the glaze by whisking together powdered sugar, vanilla, and milk until smooth. Glaze too thick? Add more cream by the tablespoon. Too thin? Add more powdered sugar by the 1/4 cup until the desired consistency is achieved.
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8
Taking each scone by the bottom, dip them top side down directly into the glaze until top is covered. Return scones to cooling rack (glaze side up) and allow glaze to drip down the sides and off the rack onto parchment. Glaze will firm up when scones are completely cool.
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9
Basic Cream Scone recipe adapted from Smitten Kitchen.
