In a large bowl, combine the flour, sugar, baking powder and salt.
Using your fingers or a pastry cutter, cut the butter into the flour mixture until you have coarse crumbs.
In a separate smaller bowl, stir together the egg, heavy cream, and sour cream with a fork.
Add the liquid mixture to the dry ingredients, mixing until it’s just combined.
Add in the vanilla paste and chopped nectarines, gently mix to combine.
On a piece of parchment paper or a silicone baking mat sprinkled with flour, shape the dough into a circle between 1/2 to 1 inches thick.
Use a pizza cutter to slice the dough into 8 sections.
Place the dough that’s on the parchment paper or silicone baking mat on a baking sheet and brush with heavy cream.
Bake for 15 minutes. Then re-cut the scones using the pizza cutter, pull them apart on the baking sheet and bake for 5-10 additional minutes until they are golden.
Vanilla Bean Glaze
In a small bowl, mix together the powdered sugar, heavy cream, and vanilla paste until smooth. Drizzle generously over the scones.