Ingredients
For the scones
110g/4oz self-raising flour
55g/2oz brown sugar
1 lime, zest only
55g/2oz unsalted butter
2 tbsp Greek-style yoghurt
pinch baking powder
For the nectarines
1 nectarine, cut in half and stone removed
55g/2oz unsalted butter
55g/2oz caster sugar
55g/2oz brown sugar
large splash double cream
squeeze lemon juice
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. To make the scones, blend the flour, brown sugar, lime zest, butter, yoghurt and baking powder in a food processor until combined.
3. Bring the dough together using your hands, and on a floured surface roll out and cut into three circles.
4. Heat a griddle pan until hot and griddle the scones for 4-5 minutes on each side or until golden brown and cooked through.
5. For the nectarines, gently heat the butter, caster sugar and brown sugar in a pan until dissolved. Add the nectarine halves to the pan and then transfer to the oven and cook for 6-8 minutes.
6. Remove from the oven and take out the nectarines from the caramel. Add the cream to the pan with a squeeze of lemon. Swirl the pan and heat gently for a few minutes.
7. To serve, transfer the griddled scones to a serving plate. Arrange the nectarines on half and pour the nectarine sauce.
