In the bowl of a food processor, add together the flour, oats, sugar, baking powder, salt, and cinnamon. Pulse to combine.

Add the cubed butter to the mixture. Pulse 4 times and assess. Stir everything around with a fork to make sure there are no large chunks of butter. If there are, pulse a few more times and reassess. The mixture should look like coarse meal with butter pieces the size of peas and no larger than almonds.

Dump the flour mixture into a large bowl. Add in the peaches and mix them gently in with a fork.

In a smaller bowl, mix together 1 cup of heavy cream and the egg with a fork until well combined.

With the same fork or a Danish whisk, make a well in the middle of your dry ingredients. Add in the cream and egg. Begin stirring the wet ingredients into the dry, working from the middle out toward the edges of the bowl until all of the flour is hydrated. There may be some dry bits at the bottom of the bowl and that's fine. Make sure to not overmix.

Pour the dough out onto a floured surface and pat it together into a disk. Continue to pat the dough into an 8 inch round circle of an even thickness, about 3/4 of an inch. Use a sharp knife to cut the disk into 8 even triangles. Gently place each triangle onto a cookie sheet lined with parchment.

Bake for 20 minutes or until the scones are golden brown. The top should feel set when pressed gently with a finger. If you use an instant read thermometer, the internal temp should be 200 degrees.