3 cups Edmonds self-raising flour
pinch of salt
1 heaped tsp baking powder
80g butter, chilled (very cold)
1 cup dried fruit (currants and chopped apricots work well)
1½ cups buttermilk
Preheat oven to 230°C. Grease an oven tray well.
Place flour, salt and baking powder in a bowl. Grate butter into the bowl and stir, using only a knife. Add the fruit. Shake the buttermilk and add to the mix. It will be a ‘wet’ mix, add more buttermilk if necessary.
Place the mixture on a floured bench and gently pat out into shape with a quick knead (about 6 times only). Cut dough into pieces and place close together on prepared tray. Bake for 15-18 minutes.
Serve these light and moist scones with butter and jam.