1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder and salt and whisk until well mixed. Using a pastry cutter, two forks or your fingers, cut butter into this flour mixture until well distributed and the mixture is crumbly. No piece of butter should be bigger than the size of a pea.
3. In a smaller bowl, whisk together milk, egg, peaches and vanilla (if using). Make a well in the center of the flour mixture and pour milk mixture in and gently stir with a spoon until a dough comes together.
4. Turn dough out onto a lightly floured surface and gently shape the dough into a smooth round, about ¾ to 1 inch thick. Cut out scones, either by cutting dough circle into 8 equal slices or using a round cookie cutter, and place on prepared baking sheet, leaving 1 inch of space between each scone. If leftover dough remains, gently reshape into a smaller round and recut more scones.
5. Brush tops of scones with egg wash and bake at 425 for 10-14 minutes, or until golden brown. Let sit on pan for 5 minutes before gently removing to a wire rack to cool completely.
6. While they are cooling, make the glaze, whisk all ingredients until a smooth glaze forms, using a little more milk if needed to adjust consistency. When muffins are cool, top with glaze and additional lemon zest (if desired).
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Directions
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder and salt and whisk until well mixed. Using a pastry cutter, two forks or your fingers, cut butter into this flour mixture until well distributed and the mixture is crumbly. No piece of butter should be bigger than the size of a pea.
3. In a smaller bowl, whisk together milk, egg, peaches and vanilla (if using). Make a well in the center of the flour mixture and pour milk mixture in and gently stir with a spoon until a dough comes together.
4. Turn dough out onto a lightly floured surface and gently shape the dough into a smooth round, about ¾ to 1 inch thick. Cut out scones, either by cutting dough circle into 8 equal slices or using a round cookie cutter, and place on prepared baking sheet, leaving 1 inch of space between each scone. If leftover dough remains, gently reshape into a smaller round and recut more scones.
5. Brush tops of scones with egg wash and bake at 425 for 10-14 minutes, or until golden brown. Let sit on pan for 5 minutes before gently removing to a wire rack to cool completely.
6. While they are cooling, make the glaze, whisk all ingredients until a smooth glaze forms, using a little more milk if needed to adjust consistency. When muffins are cool, top with glaze and additional lemon zest (if desired).