Edmonds’ Best Ever Scones
This is the base scone mix I've used since I first learned to cook. It's from Edmonds and rightly acknowledge as a kiwi stapel.
Servings 12 scones
Ingredients
- 3 cup flour
- 5 tsp baking powder
- ¼ tsp salt
- 75 g butter the butter should be cut small and kept cold
- 1 to 1 ½ cup milk approximately.
- milk to brush over the scones
Instructions
- Preheat the oven to 220ºC.
- Grease or flour a baking tray.
- Sift the flour, baking powder and salt into a bowl.3 cup flour, 5 tsp baking powder, ¼ tsp salt
- Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.75 g butter
- Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky.1 to 1 ½ cup milk
- Scrape the dough onto the floured baking tray and flour the top.
- Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them.
- Brush the tops with milk.milk
- Bake for 10 minutes or until golden brown.
- Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.
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