Method

• Preheat your oven to 180°C fan-forced. Dust heavy baking tray with flour and set aside. (If you don’t have a heavy baking tray, you can use a lightweight one, but line it with double thickness of baking paper so bottoms of scones don’t burn.)
• Combine flours, sugar and salt in large bowl. Mix together with hand whisk for 1 minute so they’re thoroughly combined and aerated. Scatter small chunks of butter over top and use clean fingers to rub butter into flour mixture until it resembles coarse breadcrumbs. (If you like, mix dry ingredients and cut in butter using a food processor, then transfer mixture to large bowl.)
• Add sultanas or dates and toss them about so they’re well coated. Now make well in the centre. Pour in buttermilk and stir in very lightly until mixture starts to come together into a somewhat sticky dough.
• Dust work surface with flour and turn mixture onto it. Knead gently until just combined – don’t overdo this or scones will toughen. Pat dough into round shape about 4cm thick. Dip scone cutter or small tumbler into flour to prevent dough sticking to it, then stamp out scones, dunking cutter back into flour before each one. Gently knead together any scraps and cut them again.
• Snuggle scones close together on prepared baking tray and dust very lightly with flour. Bake for about 20 minutes, until golden. Remove from oven and wrap immediately in clean tea towel. Leave for 5 minutes, then serve with butter or lashings of jam and cream, or all three!