|All purpose flour||8 3⁄4 Ounce (250 Gram, Plain Flour)|
|Caster sugar||1 Ounce (30 Grams)|
|Baking soda||1 Teaspoon|
|Cream of tartar||2 Teaspoon|
|Unsalted butter||1 1⁄2 Ounce (Cold, 40 Grams)|
|Buttermilk||150 Milliliter (About 10 Tablespoon)|
Preheat the oven to 200° C (390° F)
Sieve all the dry ingredients together into a mixing bowl: flour, sugar, salt, cream of tartar and bicarbonate of soda.
Dice the butter into small cubes and rub it into the dry mix using your fingertips, or a pastry blender, until the mix resemble coarse bread crumbs.
Add the dried fruit to the mix, if using.
Pour the buttermilk into the dry mixture and stir it in using a fork until combined, but don’t overmix.
Dust your work surface with some flour, gather the dough and place it onto the work surface. Knead lightly four or five times, then pat into a disk and roll it with a rolling pin to 3 cm (1.2 inches) thickness.
Cut the dough into rounds using a pastry cutter. Gather the off-cuts of dough, press them together and repeat until all scones are cut.
Place the scones onto a baking tray lined with parchment paper. Brush the top of each scone with some milk, then bake until golden brown (from 13 t0 18 minutes, depending on your oven).
Remove from the oven and place onto a wire rack to cool lightly, then serve the scones with butter, clotted cream or softly whipped cream and jam.
Scones are best eaten the same day; if you have some left, cover with kitchen foil and store in an airtight container for a day. Scones also freeze well and keep for 2-3 months in the freezer, just wrap them closely with aluminium foil, or place them in a freezer plastic bag, and freeze.
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