reheat oven to 350 degrees

Butter a 9×9 casserole dish and set aside.

Use a colander to drain the peaches, reserving the juice for smoothies later on. In a large bowl gently toss the peaches, flour and cinnamon together until the peaches are coated. Pour peach filling into buttered casserole dish.

In a bowl {I used the same one} stir together the flour, granulated sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.In a small bowl, whisk together the eggs and cream. Add the egg mixture to the flour mixture and stir until a sticky dough forms.

Scoop heaping spoonfuls of scone dough on top of the cobbler and bake at 350 degrees for about 40 minutes or until the topping in lightly browned.