• Preheat the oven to 400℉. Line a baking sheet with parchment paper.

MAKE THE SCONES:

• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Use a pastry blender (or two knives) to cut in the butter until the mixture resembles coarse crumbles.
• In a medium bowl, whisk together the cream, egg, zest and almond extract. Stir into the flour mixture with the peaches and blueberries until just combined.
• On a lightly floured work surface, use a rolling pin to roll the dough to ¾-inch thick. Cut into 4-inch squares; then cut each square diagonally to make 12 wedges. Place on the prepared baking sheet. Brush with milk and bake for 20 to 25 minutes, until golden brown.

ADD THE LEMON GLAZE:

• In a medium bowl, whisk together the lemon juice and powdered sugar until the sugar dissolves. If the glaze is too thick, add more lemon juice, ½ teaspoon at a time. If too thin, add more sugar, 1 tablespoon at a time, until you reach your desired consistency. Drizzle the glaze over the warm scones.