Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Mix together the flour, sugar, baking powder, salt and cinnamon. Add the blueberries and nectarines and toss to coat. Gently fold in the whipping cream until the dough is just moist. Be sure not to overwork the dough so your scones will be fluffy.
Pour the dough out on to a lightly floured surface and knead in to an 8 inch square with 1 inch thickness. The square doesn’t have to be perfect if you want a more rustic look, which these scones are perfect for! So don’t worry about being exact.
Transfer the dough to a parchment lined baking sheet and using a sharp knife, divide the dough in to 12 portions but don’t cut all the way through.
Bake the dough for 25 minutes, until the tops of the scones are golden brown and your house smells incredible!
To eat, just pull apart the scones one by one and serve with the warm blueberry-nectarine compote below.
To make the compote, just mix all of the ingredients together in a small saucepan and bring to a boil over medium heat, stirring occasionally.
Once the blueberries begin to pop, lower the heat to low and simmer until the sauce thickens, again, stirring occasionally.
