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Grease a cake pan very well with some Crisco.
Put the brown sugar on the bottom of the pan, add the rhubarb and peaches. Mix them all together in the pan, then spread them out.
In a bowl, cream the butter and sugar together. Add the egg and mix up till nice and fluffy.
Add the cream to the mixture and let all blend.
Next, add the flour, baking powder, and cinnamon to the mixture. Mix it together till it is just combined.
Spread the batter on top of the rhubarb peach mixture. Don’t worry if a few come up in the batter, just pat it in there the best you can.
Place the scones in a preheated oven at 350F degrees and bake for about 20 minutes.
When done, let cool, then flip it onto a plate then ENJOY!