2) Roll the scone dough out and cut (13cm) rounds. Place one heaped tablespoon of the fruit filling on a round, leaving a 1 1/4cm edge all around. Dip a pastry brush in some water and brush around the edge of the bottom round. Place another rolled out round on top of the filling, pressing around the edges to seal the two rounds together.
3) Dip the end of a fork in flour and press continuously around the edge to ensure a proper seal. Repeat with the remaining scone rounds. This makes eight or ten pies depending on the amount of buttermilk scone dough.
4) Place three or four of the pies in the preheated oil in the pan. Fry for about 2 minutes on each side or until golden brown. Transfer to paper towels to drain. Cook the other pies in the same way.
5) Sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and icing sugar, if desired.