Kitchen Tips

Annabelle White's perfect scone recipe

Watch as Annabelle White shares her tried-and-true recipe and techniques for making the perfect scone - a simple but tricky Kiwi favourite.

Buttermilk fruit scones

3 cups of self-raising flour
Pinch of salt
1 tsp baking powder
75 – 80g of ice cold butter
1 ½ cups buttermilk
1 cup dried fruit of your choice (such as crasins, currants, sultanas or diced apricots)
1 Preheat the oven to very hot, 200 °C fan bake.
2 Sift the flour, salt and baking powder in a bowl.
3 Grate in the butter and mix it into the dry mixture with a knife. Be sure not to overwork it – the butter should still be ice cold.
4 Add the dried fruit. Stir in gently with the knife.
5 Make a well in the dry ingredients. Shake the buttermilk before opening then add 1 cup to the dry ingredients. Stir to combine with the knife, then add the remaining ½ cup of buttermilk.
6 Mix together until just combined using the knife, talking care to incorporate all of the dry mixture from the bottom of the bowl. Don't overmix.
7 Turn out on to a lightly floured bench. If the mixture is too wet for you to work with add a little flour. Pat gently (5-7 pats) to create a basic shape.
8 With a sharp knife, cut the dough into 15 pieces and place on a baking tray.
9 Bake for 15 minutes or until golden.

Top tips for making the perfect scone

• The secret to a good scone is making a very wet dough mixture – the wetter the better.
• Make sure you buy good quality flour.
• Don’t use your hands or a food processor – use a knife to do all the mixing to produce a lighter scone.
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