3 cups self-raising flour, plus extra for dusting
100g cold unsalted butter, chopped
½ cup sultanas
½ cup diced dried apricots
¼ cup caster sugar
1 egg, lightly beaten
1-1¼ cups buttermilk
Plum jam and spreadable butter, to serve
Grease base and sides of a 19cm square cake pan. Dust with extra flour to coat, shaking away excess.
Place the flour in a large bowl. Add butter. Using your fingertips, rub in butter until mixture resembles fine crumbs. Stir in the sultanas, apricots and sugar.
Make a well in the centre. Add egg and 1 cup of the buttermilk. Using a flat-bladed knife, stir until mixture just comes together, adding remaining ¼ cup buttermilk, if required. Dough should be sticky.
Turn out onto a clean bench, lightly dusted with extra flour. Very gently, knead to form a soft, smooth dough. Don’t over-knead. Pat dough into a 3cm-thick round with lightly floured hands. Using a 6½cm round cutter dipped in flour, cut out nine rounds, reshaping and cutting out rounds as necessary. Place rounds, touching side-byside, in prepared pan.
Cook in a hot oven (200C) for about 20 to 25 minutes, or until golden and sound hollow when lightly tapped. Transfer to a wire rack. Cover with a clean tea towel. Stand for 5 minutes.
Serve scones with jam and butter.