Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold, cubed butter to the flour mixture and mix until it resembles coarse crumbs.

Gently fold in the diced nectarines until evenly distributed.

In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and almond extract (if using).

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.

Pat the dough into a circle about 1-inch thick and cut into 8 wedges.

Place the wedges on the prepared baking sheet and sprinkle the tops with coarse sugar.

Bake for 15-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.