These tender and buttery peach scones are filled with juicy peaches and lightly sweetened for a perfect summer breakfast or tea-time treat.

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the cream, egg, and vanilla extract.
Pour the wet ingredients into the dry and stir until just combined.
Gently fold in the diced peaches, being careful not to overmix.
Turn the dough out onto a floured surface and pat into a 1-inch thick round.
Cut into 8 wedges and transfer to the prepared baking sheet.
Brush the tops with cream and sprinkle with coarse sugar if desired.
Bake for 18–22 minutes, or until golden brown and a toothpick comes out clean.
Allow to cool slightly before serving.