Peaches & Cream Scones with Caramel Icing – Brownie Mischief

Ingredients

• 1 3/4 cups (7 7/8 oz or 223g) all purpose flour, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 7 tablespoons (3 1/2 oz or 100g) cold, unsalted butter, cubed
• 1/2 cup (4 oz or (118 ml) cold sour cream
• 1/4 cup (2 oz or 59ml) cold heavy cream (Plus more for tops)
• 1 teaspoon pure vanilla extract
• 1 cup (about 7 oz or 200g) chopped fresh peaches, patted dry (Peaches should be ripe but still firm, not over ripe.)
• egg wash (optional) (1 egg whisked with 1 tablespoon of water)
• 1/4 cup (2 oz or 57g) salted butter
• 1/2 cup (3 1/2 oz or 100g) packed brown sugar
• 1/3 cup (2 5/8 oz or 78 ml) heavy cream