1. Preheat the oven to 200C fan bake.
2. Sift the flour, baking powder and salt in a bowl.
3. Grate in the butter and work it into the mixture with a knife until it’s fully integrated. Don’t overwork it – it’s ideal if the butter is still cold.
4. Shake the buttermilk. Combine it along with the dried fruit. Keep the mixture wet, so add more buttermilk if necessary. If the mix is too wet for you to work easily, simply add a little flour. If you are getting more confident, go with a slightly more wet mixture.
5. Place the mixture on a floured bench and gently pat out into shape with 3 to 5 pats only. Cut into pieces and place on a baking tray close together. Bake for 10-15 minutes or until golden. 

Cook's tips

• Don’t use the food processor – make the scones by hand as it produces a better result.
• Keep buttermilk in the fridge for whenever you feel the need to make this recipe. It has a long life and you can use it even two weeks past the best-by date without any problem.
• Use a knife and turn the bowl to mix the liquid with the flour – this saves overworking the gluten and will produce a lighter scone.