Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine all-purpose flour, granulated sugar, baking powder, and salt, mixing well with a whisk.

Add the chilled, diced unsalted butter into the flour mixture and cut it in until it resembles coarse crumbs.

In a separate small bowl, whisk together heavy cream, egg, and vanilla extract until smooth.

Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined.

Gently fold in the diced fresh peaches into the dough.

Transfer the dough onto a floured surface and lightly knead 2-3 times, patting into a circle about 1-inch thick.

Cut the dough into 8 wedges and transfer them to the prepared baking sheet.

Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar.

Bake for 18-22 minutes until golden brown and firm to the touch.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.