These scones can have any kind of fruit on top to caramelise. I made them first with pears for my TV series Baking Secrets, but summer fruits make a delightful alternative.
2 firm nectarines, peaches, plums or fruit in season
600g (4 cups) self-raising flour
pinch sea salt
250ml (1 cup) cream
250ml (1 cup) water
1-2 tbsp brown sugar
40g cold butter, diced
thick cream or creme fraiche, to serve
1. Preheat oven to 220C and line a shallow baking tin with baking paper.
2. Using a large sharp knife, peel the nectarines then try to cut through nectarine stone and all. Use a melon baller to remover the stone and quarter one nectarine, then cut into a very small dice. Slice the remaining nectarine into very thin slices.
3. Mix flour and salt in a large bowl. Make a well in the centre and pour in the combined cream and water. Then add the diced nectarine.
4. Using a flat-bladed knife or spatula stir until the dough just comes together, it should form a soft dough.
5. Turn dough out on a floured board and flatten gently with the heel of your hand to no thinner than a 2 to 3-centimetre depth. Cut with a sharp 6-centimentre scone cutter, dipped in flour if necessary to prevent sticking.
6. Place scones side by side into the tray, touching one another. Gently repress the scraps to make a few more scones.
7. Top each scone with three nectarine slices. Sprinkle with brown sugar, dot with butter and bake for 20 minutes in hot oven or until golden.
8. Cool on a wire rack or cool for 1-2 minutes and then serve hot with cream or creme fraiche.
Don't twist your scone cutter as you cut the dough or your scone may collapse on one side.