Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
Add strained lemon juice to heavy cream and stir. Let mixture sit 10-15 minutes.
Whisk dry ingredients together in a large mixing bowl and set aside. Cut the peach into cubes and remove the pit. Cut butter into 1 Tbs pieces.
Using a pastry cutter, fork, or your fingers, cut the butter into the combined dry ingredients. Once the mixture resembles coarse crumbs, add the peach chunks and stir to combine.
Combine ricotta and heavy cream with lemon juice (buttermilk replacement). Using a spatula, mix the wet ingredients into the dry ingredients until just combined.
Heavily flour a countertop or cutting board and shape the dough into a disc about 1" thick. Cut into 8 even scones (square or triangular work).
Place scones on baking sheet, brush heavy cream and sprinkle with optional sugar. Bake 15-17 minutes, or until scones are lightly golden brown. Allow to cool to room temperature before eating. Best enjoyed within 3 days after keeping in an airtight container.