Method
Preheat oven to 220°C. Lightly flour baking tray.
Sift flours into a large bowl and stir in the sugar and sultanas. Add butter and rub into flour mixture using your fingers, until mixture resembles breadcrumbs. Add the buttermilk and stir with a flat-bladed knife until the mixture is starting to come together. Turn onto a lightly floured surface and knead gently just until dough is smooth. Roll the dough out until 2 cm thick. Cut out the scones with a 4.5-5cm scone/cookie cutter and transfer to baking tray. Space close together and brush the tops with extra buttermilk. Bake for 15 minutes until golden brown on top and cooked through. Serve warm or at room temperature.
Can be made with any dried fruit, fresh berries or bananas. When using fresh fruit, store scones in the fridge or freezer if not eaten on the day. Stays fresh in an airtight container for 2 days. Can be frozen for up to 1 month.
Makes 24 servings