Biscuits with Stone Fruit
Preheat the oven to 220°C (200° fan) 425°F gas 7. Lightly flour a baking tray.
Sift the flour and salt into a large mixing bowl. Lightly rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
Quickly stir in the buttermilk and vanilla to form a soft dough.
Turn out on to a lightly floured surface. Knead lightly until smooth and pat out to 4 cm | 1 1/4" thickness. Stamp out rounds using a 5 cm | 2" cookie cutter. Re-roll the trimmings and cut out more rounds.
Place on the baking tray and brush the tops with milk. Bake for 10-12 minutes until golden and well risen.
Serve warm with stewed plums and whipped cream.