Barmbrack scones

Freeze the butter for 1 hour. Meanwhile, boil a kettle of water. Tip the dried fruit into a heatproof bowl. Brew the teabag in 300ml just-boiled water, making it strong, then pour over the dried fruit (discard the teabag). Allow to soak for about 1 hour.

In a large bowl, mix all the dry ingredients. Coarsely grate in the frozen butter, tossing it through lightly with your hands. Mix the milk, buttermilk and treacle in a jug. Strain the fruit through a sieve, discard the tea, then pat the fruit dry and toss through the flour mixture. Pour ¾ of the milk mixture into the bowl and gently but quickly mix into a very shaggy dough. If the dough feels dry, sprinkle in the remaining liquid until the dough has no dry patches and feels a little sticky. Cover and chill for 20 minutes.

Preheat the oven to 180ºC, gas mark 4. Line a baking tray with baking parchment. Turn the dough out onto a lightly floured surface and divide in two. Roll each half out into a square roughly 20x20cm, then stack them on top of each other. Roll the rolling pin over the stack to slightly squash together, making sure the dough is nicely squared off. Use a serrated knife to cut the dough into 12 and arrange on the lined baking tray. Brush the tops with a little buttermilk and generously sprinkle with demerara. Bake for 25-30 minutes, until deeply golden and risen. Leave to cool (or enjoy while still warm).