Preheat the oven to 350 degrees. Grease a 9” x 13” baking dish.
Combine the peaches, brown sugar, cornstarch, cinnamon and lemon juice. Let rest while making the scone topping, stirring occasionally.
Whisk together the flour, sugar, baking powder and salt in a large bowl. Use a pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs. Stir in the blueberries then the cream. Stir until the dough comes together.
Pour the peach mixture into the baking dish. Sprinkle with scone mixture on top. Sprinkle with 2 teaspoons sugar. Bake for 1 hour at 350 degrees. Remove from oven and let cool slightly before serving.