• Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Or, spray the cookie sheet with cooking spray.
• Mix the flour, sugar, baking powder and sea salt together in a large mixing bowl until the dry ingredients are combined.
• In a separate bowl, stir together the canned coconut milk, vanilla extract, and almond extract. Pour the wet ingredients into the flour mixture until a thick dough forms. Note: If your coconut milk has separation between the cream and water, pour the whole can into a glass jar and microwave it for 30 seconds. Stir well until the coconut milk is fully homogenous.
• Add the chopped peach to the scone dough and use your hands to knead the dough until the peach pieces are incorporated throughout the dough. This will make the dough wet and sticky, so add 2 to 5 tablespoons of additional flour, or until the consistency resembles regular dough and is no longer sticky.
• Form the peach scone dough into a disc and place it on a cutting board. Use a sharp knife to cut 8 equal sized triangles of dough. I do this by first cutting the dough in half down the center, then in half again, then into eights.
• Pick up a triangle of dough and press in any peach pieces that are popping out. Also, press down on the dough, creating an even layer so that there aren’t areas of the scone that are thicker than others. Transfer to the prepared baking sheet. Repeat for the remaining dough.
• Bake on the center rack of the preheated oven for 20-22 minutes, or until the scones are lightly golden brown.
• Enjoy warm with butter, peach jam, or a drizzle of glaze (instructions below).

Make the Optional Glaze:

• For sweeter scones with a lovely glaze, stir 1 cup of powdered sugar in a small bowl or measuring cup with 2 tablespoons of water or lemon juice. Mix the ingredients well until all the lumps are out and a creamy looking glaze forms.
• Drizzle the glaze liberally on top of the scones. Serve, and enjoy! Note: You can wait 10-20 minutes for the glaze to harden before serving the scones.