Prepare your baking sheet by lining it with parchment paper or a non-stick baking mat.

Mix dry ingredients by whisking together flour, sugar, baking powder, cinnamon, and salt in a large bowl.

Cut in butter by using a pastry blender or your fingers to work the cold butter into the dry mixture until it resembles coarse crumbs.

Combine wet ingredients in a separate bowl, whisking together 1 cup of heavy cream and vanilla extract.

Form the dough by adding the wet ingredients to the dry, stirring just until it comes together. Fold in the peaches gently.

Shape the scones by placing the dough on a floured surface, forming a circle about 1-inch thick, and cutting it into 8 wedges.

Chill the scones by placing them on the baking sheet and freezing for 15-20 minutes. Preheat your oven to 400°F during this time.

Bake the scones by brushing them with the remaining heavy cream and baking until golden brown, about 18 minutes.

Make the glaze by whisking together confectioners' sugar, honey, vanilla, and milk until smooth.

Finish by drizzling the glaze over cooled scones and serving.