• Begin by rough chopping your peaches into bite sized pieces and dabbing with a paper towel to absorb any excess moisture. Add to a small mixing bowl and add 1 tbsp all purpose flour and 1 tsp cinnamon, toss peaches until coated.
• Preheat oven to 350℉. In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder 1 tsp salt, 1 tbsp granulated sugar and ¼ cup brown sugar.
• With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a crumbly texture.
• In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined. The peaches will still add moisture to the dough if it seems there are dry crumbles at the bottom of your bowl still.
• Fold the peaches into the batter, leaving out what you can of any syrup that's settled in the bottom of the bowl so your scone dough isn't too wet. Spread into a circle onto a baking sheet and cut into 8 serving sizes, the same way you would a pizza.
• Top with crisp topping, pressing gently into the scone dough (see directions below) and bake at 350 degrees F for 25-35 minutes, until lightly golden on edges and the middle has set. Drizzle with glaze once cool.

For the Crisp:

• To prepare the crumble, add ingredients to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.

For the Glaze:

• In a small bowl, combine ½ cup of powdered sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of milk. Whisk until smooth, add more water 1 tbsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes