Start by peeling 2 peaches. The best way to do this is to bring a medium saucepan of water to a boil. Score the peaches by making an “X” in the bottom of the peach (opposite the stem end). Blanch the peaches in the boiling water for 30 seconds or so. Remove the peaches and plunge them into an ice water bath to shock them. The skins will just peel away easily. Dice these two peaches into chunks. Measure out 1½ cups of diced peach to add to the scones. Save any extra pieces for garnish at the end (or snacking if you’re making these in advance).

Combine all the dry ingredients together in a large bowl.

Add the butter cubes and mix by hand pinching the butter into the flour, or use an electric mixer on low speed until the mixture reaches a coarse consistency.

Add ⅔ cup of buttermilk and mix the dry ingredients and buttermilk together only until just combined. Add the peaches and gently disperse them throughout the dough. The mixture should feel wet enough that it will clump together if squeezed. If necessary, add a little more buttermilk.

Turn the mixture out onto the counter and shape the dough into a long log about 15-inches long.

If you will be baking all ten scones at once, score the log into 10 slices and wrap the entire log with plastic (you may need to do this twice in order to cover the entire log with plastic) and freeze for at least 3 hours. If you plan to bake smaller batches of scones, score the log into 10 slices and then cut the log into batches that you will bake – two’s or four’s, etc… Then, wrap up the portions and freeze for at least 3 hours or as long as a couple months.

When you are ready to bake, let the scones sit out on the countertop while you pre-heat the oven to 350ºF. When the oven has pre-heated, slice through the score marks and place the scones sliced side down onto a baking sheet leaving a little space between the scones. If the scones crumble a little, just put the crumbs on top of the slice, pressing them in gently. Transfer the baking sheet to the oven. Bake at 350ºF for about 30 minutes, or until lightly golden brown on the edges.

While the scones are baking, whip the heavy cream to soft peaks and slice the remaining peaches into wedges.

When scones have finished baking, transfer them to a cooling rack to cool for 10 to 15 minutes. You can serve these scones whole with whipped cream and peaches on the side, or you can slice the scones in half horizontally, dollop whipped cream on the bottom half, top with some peach wedges and finish with the top half of the scone.