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In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder ½ tsp salt, ½ tsp cinnamon, ¼ cup brown sugar and 2 tbsp granulated sugar.
With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a mealy texture.
In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.
Fold in peaches; you want the dough to be just sticky enough to stick to your hands. Add more flour 1 tbsp at a time if too wet from the peaches (they will release juice) or more buttermilk 1 tbsp at a time if you feel are too dry. Spread into a circle onto a baking sheet and cut into serving sizes, the same way you would a pizza.
Top with cobbler crumble (see directions below) and bake at 350 degrees F for 20-25 minutes or until lightly golden on edges.
To prepare the crumble, add 1 tbsp melted butter, 2 tbsp flour and 2 tbsp brown sugar to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.
In a small bowl, combine ½ cup of powdered sugar, 1 tbsp brown sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of water. Whisk until smooth, add more water 1 tbsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes