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1.7kg White flour
300g caster sugar
30g baking powder
75g dried fruit
4 eggs
500ml buttermilk
600g butter

Yield: 13 scones


1. Pre-heat oven to 160 degrees.

2. Mix all dry ingredients in a mixing bowl until completely mixed in.

3. Remove from the mixing bowl and mix in the milk, eggs and fruit by hand.

4. Be careful not to over handle the dough at this stage and it should not be kneaded.

5. Roll out the dough to about 1.2 to 2 inch thick and cut using a scone cutter.

6. Egg wash the tops and bake in for 15-18 minutes.

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