Preheat oven to 425 degrees; prepare a baking sheet with parchment paper or a silicone baking mat.
Place the flour, baking powder, and salt in the bowl of your food processor fitted with the blade. Pulse about 10 times to thoroughly blend.
Place cubes of cold butter on top of your dry ingredients, spread across the surface. Pulse 10 times to blend in. You should end up with a sand-like mixture.
Turn your mixture into a large mixing bowl, and add peaches. Stir gently until all peaches are coated with flour (this will help them to not sink to the bottom when baking).
In a separate small bowl or measuring cup, mix sour cream, honey, and milk till well-blended.
Add liquid ingredients to dry and gently stir with a spatula until just combined; some crumbs will remain, but do not over-stir.
Turn dough out onto a floured work surface or cutting board and use your hands to knead together a few times, mixing in any loose crumbs. Shape into a disc about 6-8 inches across and 1-1.5 inches thick.
Use your bench scraper or a large knife to cut the dough ball into 8 wedges
Place wedges onto prepared baking sheet, place in oven and bake for 12-15 minutes or until lightly golden brown around the edges. Remove from oven and allow to cool 5-10 minutes.