Preheat your oven to 400ºF.

Cut the peeled peach into bite-size chunks and place in a single layer on a small sheet pan. Combine the sugar and hot water and pour over the peaches. Place in the oven and roast for about 15 minutes or until the juices are dissolved. Let cool.

Increase the oven temperature to 425ºF.

Combine the flour, baking powder, sugar, and salt into a large bowl. Cut your cold butter into small pieces and then mix with a pastry blender or 2 forks until it resembles coarse crumbs. Gently fold in the roasted peaches. Add in 1 cup cold cream and shape the dough into a ball; it will be sticky.

Form it into a flat circle about 1 inch thick on your counter. Cut into 8 wedges. Place the wedges on a greased baking sheet. Brush them with the remaining 2 tablespoons cream, sprinkle with turbinado sugar, and bake for 12-15 minutes until light brown. Let cool on a wire rack for about 10 minutes before serving.

Recipe adapted from A Cozy Kitchen.