1-First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for even baking. This sets the stage for golden, perfect scones without any mess.

2-Next, in a large bowl, mix the flour, brown sugar, baking powder, and salt to get those dry ingredients evenly blended.

3-Now, cut in the cold butter until the mixture looks like coarse crumbs this is key for that flaky texture we all love. Whisk together the heavy cream, sour cream, egg, and vanilla extract, then add it gradually to the dry mix. Stir just until combined to avoid tough scones.

4-Gently fold in the diced fresh peaches, keeping them intact for bursts of flavor. Turn the dough onto a floured surface, pat it into a 1/2-inch thick disk, and cut it into 6 8 wedges. Place them on the baking sheet, brush with extra cream, and pop them in the oven for 16 18 minutes until they’re golden brown.

5-Once cooled, whip up the glaze by whisking powdered sugar, vanilla extract, and heavy cream until it’s just right. Drizzle it over your warm scones for that finishing touch. For a twist, try out a simple no-churn ice cream recipe to pair with these scones and elevate your dessert game.