How to Make It
Stir together 3 cups all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
Use your hands or a pastry cutter to cut the cold butter in to the dry ingredients until the butter is almost completely combined into the flour mixture. (Note: the flour should look like cornmeal in texture with a few pea-sized pieces scattered throughout.)
In a small bowl, whisk together cream, egg, and almond extract. Using a large spoon, stir the wet ingredients into the dry ingredients until a dry shaggy dough forms. In a separate bowl, toss the cubes of peaches in remaining 2 Tbsp. flour until well coated. Add to the shaggy dough and gently fold the dough over itself until the peaches are well distributed. Shape the dough into a large ball and transfer to a well floured surface.
Dust the dough generously with flour and press into a 9-inch wide and 1-inch thick circle. If too sticky to work with, continue dusting with flour until it does not stick to your hands. Create 8 equal triangles by cutting the circle into quarters and then cutting each quarter in half.
Place the scones 2 inches apart on a parchment paper-lined baking sheet. Refrigerate for 30 minutes.
Brush scones with additional cream and sprinkle evenly with raw sugar. Preheat oven to 350°F. Bake until golden brown, 32 to 35 minutes. Dust with powdered sugar before serving.
Feel free to substitute the canned peach pieces with vey ripe, fresh peaches.