Fluffy Fruit Scones

• Preheat the oven to 200c 
• Sieve together the flour, cinnamon and baking powder.
• Add in the sugar and give it a stir.
• Add in the butter and rub it into the flour with your fingertips until no butter remains to be seen.
• add in the sultanas and orange zest
• In a bowl, mix the egg and buttermilk together well.
• Fold in almost most of the wet mix to the dry mix using a fork but hold a little back to brush the top of the scones.
• When the mix comes together, place it on a floured board or table and shape into a round shape but be careful not to over knead as the scones will be tough.
• Roll out to approx. 1 inch thick with a rolling pen and using a scone cutter cut into scones and place onto a floured baking tray. You should get approx. 8 large or 12 medium scones from this batch.
• Brush the top of the scones with the remainder egg mix, and a sprinkle of sugar to give them a crunchy top.
• place the tray in the hot oven and bake for approx. 15 minutes depending on the size of the scones.
• Place on a wire rack to cool.
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• 450g self-raising flour
• 30g caster sugar
• 1 tsp baking powder
• 1/2 tsp salt
• ½ tsp cinnamon
• 90g butter (softened)
• 2 eggs
• 220ml buttermilk
• 50g sultanas
• zest of 1/2 orange

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