peeled and cut into 1/2-inch pieces (1 1/4 pounds)
14 cup sugar
4 teaspoons sugar
1 tablespoon lemon juice
2 cups flour
1 tablespoon baking powder
12 teaspoon salt
6 tablespoons unsalted butter
cold
cut into small pieces
1 cup heavy cream
Instructions
Preheat the oven to 400F In a large bowl, combine the peaches, 2 teaspoons sugar and the lemon juice.
Let stand for 15 minutes.
In a large bowl, whisk together the flour, 1/4 cup sugar, the baking powder and salt.
Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
Measure out 1 1/2 tablespoons cream and set aside; stir the remaining cream into the flour mixture until just combined, then gently fold in the peach mixture and any juices.
On a lightly floured work surface, pat the dough into a 6-by-9-inch rectangle.
Using a 3-inch round cookied cutter, cut out 6 rounds; combine the scraps and cut out 2 more rounds.
Transfer the rounds to a parchment-paper-lined baking sheet.
Brush with the reserved cream and top with the remaining 2 teaspoons sugar.
Bake the rounds until golden-brown, 20 to 25 minutes.