Nor’s recipe and instructions
450g self-raising flour
plus more for dusting
¼ tsp salt
1 tsp baking powder
100g butter
cut into cubes
3 tbsp caster sugar
250ml buttermilk
200g dried fruit of your choice
beaten egg
to glaze
Heat oven to 220C/200C fan/gas 7. Sieve the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar and fruit
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times DO NOT KNEAD until it’s a little smoother. Pat into a round
Take your cutter and dip it into some flour. Plunge cutter into the dough DONT TWIST then repeat until you have all your scones.
Place closely together on baking tray
Brush the tops with beaten egg, then Bake for 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking.
ENJOY. This recipe will make 6 scones big scones like ones in the picture using 3inch cutter