30g NI butter
125ml NI low–fat natural yogurt
250g self–raising flour
1 tablespoon sugar
225ml NI buttermilk
1 tablespoon buttermilk, extra
80g sultanas or dried cranberries
2 teaspoons finely grated orange rind
Preheat oven to 200°C.
Sieve flour and rub in butter until mixture resembles breadcrumbs, add sugar, sultanas or cranberries and orange rind.
Make a well in the centre and add buttermilk. Stir the mixture until just combined, be careful not to over mix.
Turn the dough onto a floured surface and knead lightly. Pat out to 3 cm thickness and using a floured cutter, cut out scones and place onto a lined oven tray.
Brush scones with extra buttermilk and bake at 200°C for 10–12 minutes.
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