The Edmonds’ Scone

Edmonds’ Best Ever Scones

Edmonds Cookbook
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 stable.
Prep Time 10 minutes
Cook Time 9 minutes
Course Baking, Snack
Cuisine Colonial
Servings 12 scones


  • 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


  • 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.
  • 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.
Keyword scones


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