Edmonds Scones
This recipe guides you through making traditional Edmonds Scones. The method involves combining flour, baking powder, salt and butter before binding with milk to create a soft dough. After a brief knead, the dough is shaped, cut into pieces, and brushed with milk. Baking at 220C for 10 minutes yields a batch of 12 golden scones. They are best served fresh from the oven.
Ingredients
- 3 cups plain flour
- 6 teaspoons baking powder
- 1/4 teaspoon salt
- 75 g butter
- 1 -1 1/2 cup milk
- extra milk
Method
- Sift the plain flour, baking powder and salt together into a mixing bowl.
- Incorporate the butter, cutting it in until the mixture looks like fine breadcrumbs.
- Pour in the milk and use a knife to mix swiftly until a soft dough forms.
- Gently knead the dough a few times on a surface.
- Sprinkle a light dusting of flour over an oven tray.
- Place the dough onto the prepared tray and press it out.
- Slice the dough into 12 evenly proportioned pieces.
- Ensure you leave a 2 cm gap between each scone.
- Use a pastry brush to coat the tops with the extra milk.
- Bake the scones at 220C for 10 minutes until they turn a golden brown colour.
Nutrition (per serving)
Sodium284900 mg
Recipe details
CategoryScones
AuthorMissy Wombat
