Fruit-filled Buttermilk Scones




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.