ROASTED PEACHES

1. Preheat the oven to 400˚f / 200˚c. Line a baking sheet with parchment paper. 
2. In a medium bowl, toss together the peach segments, sugar, vanilla paste, and salt. Spread evenly on the baking sheet. 
3. Bake the peaches for 20 minutes, or until bubbling and tender. Remove from the oven and allow to cool completely on the baking sheet. 
4. These can be made up to 3 days in advance and stored in the fridge.

SCONES

1. Preheat the oven to 400˚f / 200˚c. Line a baking sheet with parchment paper.
2. In a large bowl, sift together the flour and baking powder. Rub the butter in using your fingertips until well combined, with a few lumps remaining. Add the milk, and mix with your hands until it forms a cohesive dough. Turn out onto a lightly floured work surface. Pat into a rectangle using your hands. Fold the top third of the dough down to two thirds of the way down, and then fold the bottom third on top of it - as if you were folding a letter. Pat the dough out into a rectangle again, turn the dough 90 degrees, and repeat the letter fold again. Repeat one more time, before patting out into a rectangle once more. 
3. Cut the dough into 8-10 even pieces, dusting the bottom lightly with flour before placing on the baking sheet. Brush the tops of the scones with a little heavy cream.
4. Bake the scones for 25-30 minutes, until golden brown and no longer doughy. Allow to cool on a wire rack before serving.

ASSEMBLY

1. Place the whipping cream and vanilla bean paste in a bowl. Whip until soft peaks form, either using an electric mixer, or a whisk. 
2. Slice each scone in half using a bread knife, apply a generous layer of cream, and top with peach slices. Serve immediately. 
3. Store leftovers separately, and assemble as you are ready to eat.