Fruit Filled Buttermilk Scones

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Try this Fruit Filled Buttermilk Scones recipe, or contribute your own.


2 Heaped tsp baking powder
1 1/2 c Tararua buttermilk
; chopped apricots
60 g Butter
3 c Flour
; work well)
1 Pinches salt
1 c Dried fruit; (currants and

Original recipe makes 1 servings



Place the flour, salt and baking powder in the food processor and whirl together. Add the butter (in pieces, not whole) and when the mixture is fully integrated and resembles fine breadcrumbs you are ready to add the buttermilk. Shake the buttermilk. Place the flour/butter mixture into a large bowl and with a knife add the buttermilk, with the dried fruit. Keep the mixture wet. 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) and cut into pieces and place on a baking tray, close together. Bake at 230 C for 15-18 minutes. If you use a fan bake oven bake at 220 C and it will take less time. Serve with butter and jam.

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