These peaches and cream scones are delicious if you find yourself with a few extra peaches laying around!
Preheat the oven to 400 F and and line a baking sheet with parchment paper.
Crack the egg into a 1-cup glass measure. Mix well with a fork. Add milk to the 3/4 cup mark, add the vanilla and mix well again.
In a large bowl, stir together the flour, baking powder, salt, sugar and cinnamon (if using).
Add the butter and, using your fingers or a pastry blender, cut the butter in until the butter is the size of small peas.
Add the milk mixture and stir together with a wooden spoon or rubber spatula until the mixture sticks together. Fold in the peaches. The dough should be rough and just stick together when patted in a ball. If it doesn't (and is too dry), simple add 1-2 tablespoons of milk.
Transfer the scone dough onto a well-floured surface and pat into a round circle around 1" thick (you will want to flour your hands). Cut into wedges with a sharp knife OR cut into round circles using a biscuit cutter (you can pat the scraps together to make more scones so you don't waste the dough).
Transfer the scones to the prepared baking sheet, placing them so there is space between. If desired, brush with a bit of milk and sprinkle with the coarse sugar, and bake until nicely browned, around 15-20 minutes. Serve warm.