10 FTY-Scones

• 3 cups Edmonds standard grade flour                     1.5 cups of flour

• 6 tsp Edmonds baking powder                                 3 tsp of baking powder

• ¼ tsp salt                                                                   ⅛ tsp salt

• extra Meadow Fresh milk           

• 75g butter                                                                      37.5g butter or 75g

• 1 to 1 ½ cups Meadow Fresh milk, approximately        ¾ cups of milk

 

Method

1. ​Preheat the oven to 220ºC. Grease or flour a baking tray.

2. Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

3. 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. Scrape the dough onto the floured baking tray and flour the top.

4. 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.
Recollection