Steps
- Preheat the oven to 425°F / 220°C. Pulse 225g of self-rising flour, ¼ teaspoon of salt, and 50g of cold diced unsalted butter in a food processor until finely crumbed.
- Stir in 100g of halved pitted prunes and 40g of chopped sliced almonds. Mix 3 drops of vanilla extract into 150ml of buttermilk, then stir into the flour with a knife just until a dough forms.
- Bring together gently on a floured surface and pat 1½in / 4cm thick. Cut out 2½in / 6cm rounds, reshaping the scraps, and space on a floured baking sheet.
- Brush the tops with 1 beaten egg. Bake for 10-12 minutes, until risen and golden.