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

Crumb Cake Topping

• Mix cinnamon, flour, and brown sugar together. Add in the butter, and using a fork or your hands, work the butter into the dough until it is completely combined. The consistency should look a little bit like wet sand. Pinch and press the mixture into crumbs making the crumbs as big or small as you would like (I like to do a variety of sizes). Set aside.

Peach Scones

• In a large bowl or the bowl of a standing mixer, mix together flour, brown sugar, baking powder, and salt.
• Add in the butter. Using a pastry cutter, fork, or your stand mixer, work the butter into the flour mixture until the mixture resembles coarse crumbs.
• Next, add in the egg, heavy cream, sour cream, and vanilla extract. Mix until combined.
• Lastly, add in the peaches. Gently mix the dough together until the peaches are combined.
• Turn the dough out onto a floured surface, and pat the dough into a flat circle (about a 1/2” to 3/4” thick).
• Press the crumb cake topping onto the top of the peach scone dough.
• Next, cut the dough into 8 triangles. Using a spatula, place the peach scones on the parchment paper, making sure they are evenly spaced apart.
• Bake for 18-20 minutes, or until the scones are lightly brown on top.

Vanilla Glaze

• While the scones are cooling, make the vanilla glaze.
• Whisk powdered sugar, vanilla extract, and heavy cream together. If the mixture is too thick, add in a bit more heavy cream. If the glaze feels too thin, add in a little more powdered sugar.
• Drizzle the glaze over the warm scones.
• Allow the glaze to set 5-10 minutes before serving.