See Also: Rich Fruit Buttermilk Scones(recipes)
Buttermilk scones(recipes)
Rich scones(recipes)
Fruit scones(recipes)
buttermilk(dictionary)
Buttermilk(recipes)
buttermilk(medicine)
Apple-Buttermilk Pie(recipes)
Buttermilk Pie Crust(recipes)
Buttermilk Pancakes(recipes)

Rich Fruit Buttermilk Scones (recipes)






Makes 12



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



225g/8oz self-raising flour40g/1½oz caster sugar75g/3oz butter at room temperature50g/2oz mixed dried fruit1 egg, beaten3-4 tbsp buttermilk, to mixa little extra flour for dusting topspinch of saltYou will also need a lighlty greased baking sheet and a 5cm/2in cutter.



Method



Preheat the oven to 220C/425F/Gas 7.Begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub

the butter in lightly until the mixture looks crumbly.Sprinkle in the dried fruit, pour in the beaten egg, and add 3 tbsp of the buttermilk.

Start to mix the dough with a knife and finish off with your hands - it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry.Next, form the dough into a ball and turn it out on to a lightly floured working surface.

Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out

by placing the cutter on the dough and giving it a sharp tap. Don' t twist the cutter, just

push the dough out, then carry on until you are left only with trimmings - roll these and

cut an extra scone.Place the scones on the lightly greased baking sheet and dust lightly with the extra

flour. Bake them in the top half of the oven for 10-12 minutes or until they are well risen

and golden brown. After that remove them to a cooling tray and serve very fresh, split and spread with butter.NOTE: Scones do not keep well so are best eaten on the day they' re made. Any left over, however, will freeze perfectly well.