Line a large baking sheet with a Silpat baking mat or parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.

Using a pastry blender or your hands, cut the cold butter into the flour mixture until it resembles coarse meal with a few larger lumps.

In a small bowl, whisk together 1 cup of heavy cream and ½ teaspoon of vanilla extract.

Pour the cream mixture over the flour mixture and stir gently until the dough begins to form.

Fold in the diced peaches.

Transfer the dough to a floured surface and knead lightly to form a ball.

Pat the dough into a 1-inch thick circle and cut it into 8 triangles.

Place the triangles on the prepared baking sheet and freeze for 15-20 minutes.

Preheat your oven to 400°F while the scones are chilling.

Brush the tops of the scones with the additional cream before baking.

Bake for 18-23 minutes until golden brown.

Allow the scones to cool for 5 minutes on the baking sheet, then transfer them to a wire rack.

For the glaze, whisk together the confectioners’ sugar, honey, ½ teaspoon of vanilla, and milk until smooth.

Drizzle the glaze over the cooled scones and serve.