Line a large baking pan with parchment paper and lightly flour a countertop or other flat surface.

Add the flour, butter, baking powder, and salt to a food processor then cover and pulse 15-20 times or until it forms a sandy texture and there are no large chunks of butter.

Pour into a large bowl then stir in the buttermilk, sugar, and egg until a shaggy dough forms.

Fold in the peaches then turn the dough out onto the floured surface.

Form the dough into a square, cut it into 4 pieces then stack the pieces on top of each other, pressing down a little after each addition to form layers.

Shape it into a 1-inch-thick disk that’s around 9 inches in diameter.

Cut the circle into 8 equal pieces and place them on the prepared baking sheet.

Freeze for 30 minutes then preheat the oven to 400 degrees Fahrenheit.

Brush 2 tablespoons of the heavy cream on top of the scones and sprinkle with demerara sugar (chunky sugar) if you’d like.

Bake for 20-25 minutes or until golden and the top has a nice crust.

Let them cool and in the meantime, whisk together the remaining heavy cream, powdered sugar, lemon juice, and vanilla in a small bowl.

Drizzle the glaze on the scones then let them sit for 15 minutes to let the glaze dry and harden a bit before serving.