Mini Cinnamon Peach Scones

1. Preheat the oven to 375 F. Butter an 11-inch diameter circle in the middle of a baking sheet; set aside.
2. In a small bowl, mix together the 2 tablespoons of sugar with the cinnamon; set aside.
3. In a large bowl, mix together flour, sugar, baking powder, and salt. In a small bowl, mix together eggs, vanilla and milk.
4. Cut butter into small cubes and sprinkle it over the flour mixture. Using a pastry blender or two knives, cut butter into flour mixture until it resembles course crumbs.
5. Pour egg mixture over blended flour, stir to combine. Mix in the peaches.
6. Flour your hands and put the batter on the buttered baking sheet. Pat it down into a 9-10 inch diameter circle. Use a serrated knife to cut the dough into twelve sections. Do not separate the sections. Sprinkle cinnamon and sugar over top.
7. Bake for 15-20 minutes, until golden brown. (I used a toothpick to check mine.) Cut the wedges again if needed and cool on wire racks.

Recipe adapted from dashofdan.com