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1
Preheat oven to 400 F and line a baking tray with a silicon mat, Silpat etc. I use a silicon mat.
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2
Place cubes of cold butter, flour, baking powder, salt and sugar into a large bowl and rub the butter and flour mix together until you have a fine/coarse breadcrumb texture with a few larger lumps. Alternately, you can use a pastry blender to cut the butter into the flour.
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3
Place vanilla extract, eggs and milk into a jug and beat lightly. Add almost all of the milk mixture to your flour mix and stir gently with a wooden spoon until it starts to form a dough. If your dough is still dry and not coming together, add the remaining milk mixture and stir until you have a soft dough.
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4
Flour your worktop well, or use a silicon pastry mat (life saver!) and lightly flour it. Tip your scone dough out onto your floured surface and add 1/3 of your peaches and raspberries. Gently fold in the fruit, not kneading as you would a bread dough, butjust gently pulling and folding. Repeat with the next third of fruit, then the final 1/3 of fruit; your fruit should be evenly distributed throughout the dough.
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5
Transfer the dough to your lined baking tray. Pat the dough into a circle, around 1/2 an inch thick and then slice into 6-8 wedges.
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6
Place in the oven for 12-14 minutes until risen, golden and an inserted skewer comes out clean. You can also tell by gently tapping on them; if they sound hollow they're done. Remove from oven when done.
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7
Leave to cool for 15 minutes before digging in! Scones are best warm with plenty of butter!
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8
Keep completely cooled scones in an airtight container, at room temperature, for 2 days.
