Peach Pie Scones
from https://therecipecritic.com/

Peach Scones are quite literally summer wrapped in a flakey buttery tender scone. Super ripe sweet peaches are the star of these treats, topped with a sweet vanilla glaze!

You don’t have to peel the peaches before adding them to the dough. It’s a personal preference, but there are nutrients in the skin. You can use frozen peaches, cut them while still frozen and mix into the dough. You do not have to thaw them first. ShopRite has a Peach Pie Scone recipe that uses canned peaches, which would be handy when peaches are not in season or you don't have any ripe ones but want Peach Pie Scones.

One of the best things about these peach scones is how well they keep! They can be stored at room temp for up to a week and still maintain their buttery, flaky texture. On The Counter: Store your scones at room temperature in an airtight container or a large ziplock bag. You can eat them at room temp or heat them

2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter chilled
1/2 cup heavy cream chilled
1 large egg
1 teaspoon vanilla extract
1 cup fresh peaches pitted and diced
sugar crystals for topping
1 cup powdered sugar
2 Tablespoon heavy cream
1/2 teaspoon vanilla extract

Preheat the oven to 400° and line a baking sheet with parchment paper. Set aside.

In a large bowl whisk the flour, sugar, baking powder, and salt together.

Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly mix the butter into the flour. Add the diced peaches and toss gently.

In a medium bowl, combine the cream, egg and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.

[She forgets to tell you to sprinkle with sugar crystals (sanding or turbinado sugar). It may be an alternative to drizzling frosting on top; still she doesn't mention this. Sprinkle on top before baking.]

Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one.

Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.

Icing: In a small bowl whisk together the powdered sugar, heavy cream, and vanilla extract. If it seems too thick, add 1 more tablespoon of heavy cream.

6 Large Scones (8 smaller scones)