Gräddscones med grillad nektarin och getostsabayon

👩‍🍳 Gör så här

1. 1
   In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cream and mix until it forms a shaggy but cohesive dough. Scoop into ½ cup (115 g) balls, leaving 2 to 3 in apart on the prepared baking sheet. Lightly press to flatten them. Transfer scones to the freezer and freeze for a minimum of 30 minutes to set minutes to set the dough.
2. 2
   Preheat the oven to 350°F. Bake the cream scones until-lightly browned and cooked through, about 20 minutes.
3. 3
   Brush the cut side of the nectarines lightly with neutral oil. Grill the nectarines, cut-side down, over medium-high heat until they have good grill marks but are not falling apart, about 3 minutes. Transfer the nectarines from the grill to a bowl and toss with the vanilla, then let rest for a minimum of 10 minutes. Slice the nectarines into ½ in thick slices.
4. 4
   To serve, split the baked cream scones in half and pile the nectarine slices on the cut side of the scone bottom. Spoon the sabayon liberally over the top, then place the scone lid on top.