Preheat the oven to 220°C/425°F/Gas 7 and line two baking sheets with non-stick baking paper.
2
Mix together all the ingredients except the butter and buttermilk or yogurt in a bowl. Then rub in the butter until the mixture resembles fine breadcrumbs.
3
Pour in the buttermilk or yogurt and mix with a knife to make a fairly stiff dough. Bring together with your hands and tip out onto a lightly floured work surface.
4
Pat the dough to 2.5cm (1in) thick. Using a 5cm (2in) diameter cutter dipped in flour, cut out 12 rounds, gathering up and re-rolling the trimmings.
5
Place the rounds well spaced apart on the baking sheets, brush the tops with a little milk, and bake for 12–15 minutes until well risen, firm and golden and sound hollow when tapped on the bottom.
6
To serve now: Transfer the scones to a wire rack to cool. Serve warm with jam and clotted cream.
7
To freeze: Place the scones to be frozen in rigid plastic containers in a single layer. Cover, seal and label. Use within 1 month.
8
To serve from the freezer: Place as many scones as required on a wire rack and thaw at room temperature for about an hour and then warm through in the microwave for 10 to 15 seconds.
Cook’s Tip
Try different ready-to-eat dried fruits in place of the prunes; choose your favourite.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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Looking forward to trying these but I will be trying it with sour milk the way I make my own scones xx