Photo: Annabelle White

Forget those tragic rock-hard, numbers... these buttermilk scones are light and fabulous, says chef Annabelle White.

The trick, she says, is to freeze the butter, then grate it in and stir with a knife.

"I do not want your hot hands anywhere near this mix."

Buttermilk is the liquid left over from the butter-making process, Annabelle tells Jesse Mulligan.

Although buttermilk is a key ingredient in ranch dressing, it's a misconception that it's fattening,

"People think it's butter added to milk and you've gotta go to Jenny Craig."

Makes 15

Ingredients

3 cups self-raising flour (always use a good flour - like Edmonds)

pinch of salt

1 Tsp baking powder

80g very cold butter (from the freezer)

1 1/2 - 1 3/4 cups buttermilk (adjust till moist)

1 cup dried fruit (craisins, currants, sultanas, raisins and thinly chopped dried apricots work well)

Method

Preheat the oven to 200deg C fan bake.

Sift the flour, baking powder, salt in a bowl and grate in butter and with clean hands work the butter into the flour until the mixture is fully integrated and resembles fine breadcrumbs you are ready to add the buttermilk.

Shake the buttermilk. With a knife add the buttermilk, with the dried fruit. Keep the mixture wet.

Add more buttermilk if necessary. Use a knife to mix.

Place the mixture on a floured bench and gently pat out into shape with a quick knead (about 3 pats only) and cut into pieces and place on a baking tray, close together

Bake at 200degC fan bake for 10-15 minutes or until golden.

OR you can simply spoon out and place onto tray - DO NOT OVERWORK.

If the mix is too wet for you to work easily - simply add a little flour, if you are getting more confident go with them slightly wetter, you can always add another drop of buttermilk.

Once they are coloured they are done! Serve with butter and good jam!

Cook's tips