Start by combining the dry ingredients in a large bowl: 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon ground cardamom and 1/4 teaspoon of salt.

Next, you'll need to incorporate 1/2 cup of cold diced vegan butter. Use a pastry cutter or your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Working quickly is essential to keep the butter from melting, which helps create a flaky texture in the scones.

Add 3/4 cup of coconut cream and 1 teaspoon of vanilla extract to the dry ingredients. Gently fold the peach pieces into your dough, taking care not to overmix. Mix gently to form a dough.

Turn your dough out onto a floured surface or over a piece of parchment and shape it into a round disc, about an inch thick. Use a knife or bench scrape to cut the disc into wedges, like a pizza. Place the wedges on a baking sheet lined with parchment paper, leaving space between each one to allow for spreading.

Before baking, brush the tops of the scones with a bit of coconut cream and sprinkle with turbinado sugar for a golden, sweet finish. Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.