Best Ever Scones

These are an Edmonds and a Kiwi staple.

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Photo credit: Timeless Edmonds
Ratings (4)
Prep Time: 20 mins Servings: Makes 12
  • 3 cups Edmonds standard flour

    6 tsp Edmonds baking powder             

    ¼ tsp salt                                            

    extra milk

    75g butter

    1 to 1½ cups milk, approximately

    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.
    5. 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. 


Julia Harper
Julia Harper
Raymond Ashton
Raymond Ashton

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