Preheat the oven to 350°F. Grease an 8" square baking dish with butter or nonstick cooking spray.

In a large mixing bowl, add sliced peaches, brown sugar, corn starch, vanilla extract, cinnamon, and freshly grated nutmeg. Toss well to combine. Pour into the prepared baking dish, spreading it out into an even layer. Set aside.

In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter. Cut the butter into the flour using the tips of your fingertips until the butter pieces are about pea-sized. Drizzle over the cold milk, vanilla extract, and lemon juice. Use a wooden spoon or rubber spatula to combine until a thick batter forms (similar texture to a thick pancake batter).

Use a cookie scoop or spoon to add scone batter over the peach filling. See how I portioned my scone batter in photos above. Sprinkle over turbinado sugar. Bake for 40-45 minutes until scones are golden brown and peaches are bubbling.

Allow cobbler to cool for 15 minutes before serving. This helps the peach juices to set. If you're impatient like me, you can enjoy it right away!