Heat the oven to 180C/160C fan/gas 4. Cut the nectarines into wedges, then tip into a square baking dish, about 25cm, along with the vanilla pod, lemon juice, light brown sugar, cinnamon and cornflour. Cover with foil, and roast for 25-30 mins, turning halfway, until the nectarines are soft.

Remove the foil and arrange the scones on the top of the fruit, then drizzle over the melted butter and scatter over the demerara sugar. Return to the oven for 10-15 mins, until golden and crunchy. Leave to cool for 5 mins, then serve with clotted cream or ice cream.