25g/1oz/2 tbsp butter, diced, plus extra to grease
125g/4oz/1 cup self-raising (self-rising) flour
½ tsp baking powder
1 tbsp caster (superfine) sugar
2 tbsp sultanas (seedless white raisins)
5 tbsp milk
2 peaches, halved and stoned
icing (confectioner’s) sugar to dust
100g/3½oz/½ cup light soft cheese
1 Preheat the oven to 220°C/425°F/Gas 7. Butter and lightly flour a baking sheet.
2 Sift the flour and baking powder into a bowl. Rub in the butter, then stir in the caster sugar and sultanas. Make a well in the centre and pour in the milk. Mix together to make a soft, but not sticky, dough.
3 Turn out on to a floured surface and knead lightly. Roll the dough out to 2cm/¾in thick. Cut into 4 rounds with a 5cm/2in cutter. Place on the baking tray and bake in the oven for 10 minutes or until golden brown and well risen. Transfer to a wire rack and allow to cool.
4 Cut the peach halves into thick slices and dust lightly with icing sugar. Grill (broil) for 2 minutes. Cut the scones in half and spread with cheese. Top with the peach slices and serve.