Line 2 rimmed baking sheets with parchment paper. Set aside.
In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add peaches, stirring well. Set aside.
In a small bowl, combine cream and vanilla extract, whisking well. Add to flour mixture, stirring until a soft dough forms. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
Using a levered 3-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheets.
Garnish with a sprinkle of vanilla sugar, if desired.
Bake until edges are light golden brown and a wooden pick inserted near centers comes out clean, approximately 15 minutes.
Notes
*We used Gluten Free Pantry all-purpose flour (glutino.com). Using another brand may yield different results. †We used Penzeys Vanilla Sugar.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-peach-scones/