Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.
Add to the dry mixture and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps.
Stir in the diced fresh peaches. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together. Try not to handle the dough too much.
Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round.
Cut into 8 wedges then transfer to a parchment lined baking sheet.
Bake in preheated oven until golden, about 16 - 18 minutes.
Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.
For the glaze:
Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed.
Video
Notes
Mix-Ins: Use plain Greek yogurt and mix in cranberries, blueberries, chocolate chips, or whatever else you may like.Make Ahead Instructions: The scone dough can be made, cut, and shaped a few hours ahead of time (cover well and store in the refrigerator).Freezing Instructions: Scone dough can be frozen for up to 1 month after being cut and shaped. Place unbaked scones on a baking sheet and place in freezer for 1 hour to flash freeze. Transfer to a freezer safe container or bag. Thaw overnight before baking. To freeze baked scones, wrap each scone tightly in plastic wrap and place in freezer safe bag for up to 1 month.