Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well mixed.

Add the cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Gently fold in the diced peaches, ensuring they are evenly dispersed throughout the mix.

In a separate bowl, combine the heavy cream and vanilla extract. Pour this mixture into the flour-peach mixture and stir until just combined. Be careful not to overmix.

Turn the dough onto a floured surface. Gently knead it a couple of times, then pat it into a circle about 1-inch thick. Cut the dough into wedges.

Place the scones on the prepared baking sheet. Brush the tops with the beaten egg for that golden finish.

Place the scones in the preheated oven and bake for 15-20 minutes or until they are golden brown.

Let them cool for a few minutes on the baking sheet before transferring to a wire rack. Enjoy warm or at room temperature!