In large bowl, mix flour, sugar, baking powder, and salt.
Cut in cold, cubed butter until mixture resembles coarse crumbs.
In a small bowl, combine 2 tablespoons beaten egg, buttermilk and almond extract. (Reserve left over egg for wash.) Add to dry ingredients, mix just until moistened. Fold in chopped peaches. Turn onto a floured surface, knead gently 6 to 8 times, kneading in a small amount of flour if needed.
Pat dough into a 6 inch circle. Cut into 8 wedges, separate. Place on baking sheet, lined with parchment paper. Brush tops with reserved beaten egg. Place a thin slice of peach on top of each scone, pressing peach into scone lightly.
Bake at 425º for 12 to 15 minutes or until golden brown.
Make White Chocolate Glaze.
Place white chocolate chips in a small glass bowl, microwave for 20 seconds; stir. Add 1 to 2 teaspoons milk, buttermilk, or cream. Stir. Microwave 10 to 15 seconds longer, stir until smooth. Drizzle over scones.