Preheat oven to 375°F. Line a large baking sheet with parchment or a silicone mat. Set aside.
In a medium size mixing bowl use a whisk to sift together flour, sugar, baking powder, salt, cinnamon and nutmeg. Add butter, tossing to evenly distribute.
Add peaches, mxing to coat with flour. Make a well in the center.
In a separate bowl, whisk together cream, 1 egg, vanilla and almond extracts. Pour into dry ingredients, mixing until fully moistened.
Turn dough out onto a floured surface. Turn to coat with flour, if sticky. Press into roughly an 8 inch circle ¾-1 inch thick. Use a sharp knife dipped in flour to cut into even wedges.
Place onto baking sheet side by side leaving around ½ inch between. Brush tops with egg and sprinkle with additional granulated sugar. (Chill for 30 minutes or freeze for 20 minutes.)
Bake for 23-25 minutes or until golden. Use a sharp knife to cut between to separate scones. Let cool while you make the glaze.
Meanwhile, in a small bowl, mix together powdered sugar, cream, and almond extract. Drizzle over warm scones (not hot) and garnish with toasted almonds, if desired.