Preheat oven to 200C/400F and line a baking tray with a silicon mat, silpat etc. I use a silicon mat.

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. Alternatively, you can use a pastry blender to cut the butter into the flour.

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 in the remaining milk mixture and stir until you have a soft dough.

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 in 1/3 of your peaches and raspberries.

Gently fold in the fruit, not kneading as you would a bread dough, just 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.

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.

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.

Leave to cool for 15 minutes before digging in! Scones are best warm with plenty of butter!

Keep completely cooled scones in an airtight container, at room temperature, for 2 days.