If you haven’t already, put your 170g block of butter in the freezer to freeze solid, at least 20 minutes or as far ahead as you can remember to.

Preheat the oven to 200°C and line a baking tray with baking paper.

In a large bowl, combine the flour, baking powder, white sugar and salt.

In another bowl, whisk together the creme fraiche, vanilla essence and eggs.

Grate the butter on the big holes of a box grater and add to the flour. Toss together with your fingers until the butter is evenly distributed throughout the flour - you don’t need to crumble the butter in or make the pieces any smaller.

Add the egg mix to the flour mix and use a large spoon to mix and fold gently until just combined but still a bit crumbly.

Tip out onto a lightly floured surface and bring together with your hands, kneading gently a couple of times, until it forms a ball and is no longer crumbly.

Roll the dough out into a roughly 30cm square. Fold the dough in thirds (like a business letter) vertically, and then again horizontally, to make a 10cm square. Transfer to a plate and chill in the freezer for 5-10 minutes.

Meanwhile, prep the fruit by halving and remove the apricot stones, and the cutting them into about 6 pieces per half.

Bring the chilled scone dough back from the freezer, and again roll out into a 30 cm square. Scatter the apricots and raspberries over the dough and press in gently.

Using a bench scraper or spatula and your hands, roll the dough up into a cylinder, keeping the fruit fixed in place. Roll the cylinder so it is seam side down, and then using the rolling pin to press into a 30cm x 10cm rectangle (see photos).

Use a sharp knife to cut the rectangle into 8 triangles (it’s easiest to do 4 rectangles, then cut each rectangle diagonally into a triangle).

Brush the tops with cream and sprinkle with demerara sugar.

Bake for 20-25 minutes, until golden brown.

Remove from the oven and let cool for 5-10 minutes before digging in!