Nana and Mum whip these little beauties up blind-folded. I have mastered the art but not perfected the recipe like they did. They are a bit like a softer tastier version of a fruit scone. They tasted so good straight out of the oven with butter, and equally as nice served cold the next day with homemade apricot jam.
Nana always said that they were a good stand-by if friends and family popped around unexpectedly for a cuppa. Mum would often whip these up for Sunday night tea.
Nana would always rub the butter into the dry ingredients. Then add the milk and fruit. The dough should be quite wet. Sprinkle buns with sugar before putting them in the oven.
Oven must be set at a very high heat 200 degrees.
120 ml sugar
2 c flour
3 tsp baking powder
1 c fruit
4 tbsp milk