This easy scone recipe calls for nectarines, but try swapping in different stone fruits, such as peaches and plums, as they ripen throughout the season. Serve for brunch or afternoon tea.
Tip: To avoid the risk of a metallic taste, recipes that use more than a few teaspoons of baking powder often call for an aluminum-free version of the leavening agent. It can be found in the baking section of well-stocked markets.
To make ahead: Store airtight for up to 1 day; reheat at 300 degrees F for 10 to 15 minutes.
Equipment: Parchment paper
2 fat, 1 1/2 starch, 1/2 other carbohydrate