To begin, prepare a pan with parchment paper.

To a medium mixing bowl, add your flour, sugar, baking powder, cinnamon, nutmeg and salt and stir together till combined. Sprinkle your butter pieces across your dry ingredients and stir them together till the butter is covered.

To a separate bowl, add your Greek yogurt, milk, vanilla and egg and whisk together till smooth. Pour into your bowl of dry ingredients and mix together till you have a crumby/shaggy dough.

To a small bowl, add your diced peaches and 1 tbsp of flour and stir till the peaches are covered in the flour. Add to your scone batter, and gently fold them in.

Pour your scone dough onto your pan. Gently work the dough and press it into a disc shape, about an inch tall. *If your dough is too sticky, sprinkle a little flour on top to help you work it together.

Using a sharp knife, cut the disc into 8 equal pieces. Use a small spatula and carefully separate the scones till they are about an inch apart from each other.

Place in the freezer. Preheat your oven to 400.

Once your oven is ready, bake your scones for about 20-22 minutes, or till the scones are set on top, springy to touch, or a toothpick inserted comes out clean.

Let cool before drizzling glaze on top.

To a small bowl, add your powdered sugar and milk and whisk them together till you have a smooth glaze.

Drizzle across the tops of each scone. Devour!