Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

Add flour, baking powder, sugar and salt together in a food processor.

Add butter and process until crumbly meal to tiny pea size bits of butter.

Gently stir in the peaches, by hand so that they are coated in dry ingredient, then stir in heavy cream.

When you’ve mixed it in as best as you can knead it once or twice in the bowl, form into a loose ball.

Do not worry about getting the dough evenly mixed. It is more important that the dough is not overworked.

Generously flour your counter and hands.

Transfer your dough to the counter, generously flour the top of it and press the dough with your fingers out to a 3/4-inch thickness.

Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down.

Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.

Continue process with remaining dough and continue cutting biscuits until gone.

Bake the biscuits for 12 to 15 minutes, until golden brown at the edges.

Cool on pan for a minute, then transfer to a cooling rack.

Serve warm or at room temperature.