1. Preheat the oven to 425°F (220°C). Line a baking sheet with baking parchment and set aside. Cut the nectarines in half, remove the stones, and cut the flesh into small pieces. Set aside.

2. Add the flour, sugar, baking powder, baking soda, salt, and orange zest to a large bowl and mix to combine. Add the cold butter in small pieces. Cut the butter into even smaller pieces with a pastry blender*. Add the buttermilk and stir in, then add the nectarine pieces and mix everything until the dough starts holding together, and you can’t see dry spots anymore.

3. Place the dough on a floured surface and press/roll out into a 1 inch (2,5cm) thick layer. Cut out rounds with a 2.8 inch (7cm) cookie cutter and place them with some space in between on the prepared baking sheet. Collect dough scraps and cut out more scones. Brush the dough with some melted butter and sprinkle with some brown sugar. Bake in the preheated oven for about 20-23 minutes or until nicely puffed up and golden brown. Take out of the oven and let cool down on a wire rack.