Rich fruit and cardamom scones
350g self-raising flour
25g caster sugar
Crushed seeds of 10 cardamom pods
100g unsalted butter, chilled and diced
75g dried apricots, chopped
Up to 150ml buttermilk, soured milk or plain yoghurt thinned with water
Sift the dry ingredients, rub in the butter, and stir in the peel. Add enough liquid to make a soft dough. On a floured worktop, pat or roll out to about two centimetres thick, and cut into rounds. Bake at 200˚C/400˚F, gas mark 6 in a pre-heated oven for 12 to 15 minutes.