The peaches were so ripe that the skin was easy to remove with the dunk in boiling water followed by cold water method. Then I sliced them into the dish.
I added some soft brown sugar and lemon juice.
Then some freshly squeezed orange juice.
These additions were part of a Jamie Oliver recipe. He suggested baking the fruit for 20 minutes before adding the topping. I skipped this as I felt that they would cook enough in the time that the scone mixture was cooking. I did add a few boysenberries that I had picked in the garden.
The scone mixture is plopped on top with a teaspoon of demerara sugar sprinkled on top. I decided to add a half teaspoon of cinnamon to the sugar before sprinkling.