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Dairy Council

Baking + Desserts

Orange buttermilk scones

Makes 12


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

Makes 12


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.