Combine the flour, sugar and mixed dried fruit in a large mixing bowl. Make a well in the center and pour in almost all of the buttermilk.
Stir to form a firm dough, add the remaining buttermilk if necessary. Turn out on to a lightly floured surface and knead very gently to a smooth ball.
Pat out to a circle about 20cm in diameter and about 5mm thick. Cut into 6 triangles. Gently heat a cast iron griddle or heavy bottomed pan and sprinkle with a little flour, when this begins to turn a pale beige color, the temperature is correct for cooking.
Set the scones on the pan and cook for 6-8 minutes on each side until risen and pale golden in color. Serve hot or cold with butter and jam.
The scones can be made without the fruit and with savory items like fried chopped bacon, ham or herbs added for variety.
