They are even easy and quick to make. I do the brief kneading in the large bowl the dough ends up in, then transfer it to a parchment paper lined cookie sheet, where I shape, cut, separate, etc. If interested, the recipe I used is at Peaches and Cream Scones - Baker by Nature I didn't peel the peaches. I only would if the skins were too thick or fuzzy, which they weren't. The only modification I made was to add a few drops of almond extract, when mixing the sour cream/cream/egg mixture. The recipe doesn't call for it, but I think it adds extra flavor that coordinates well.

I will definitely make the above again.