Home Recipes Scones & Scrolls Best Ever Scones

Best Ever Scones


These are an Edmonds and a Kiwi staple.

Prep Time: 20 mins


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
Raymond Ashton

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