Edmonds Scones Recipes

Steps:

• Sift flour, baking powder and salt into a bowl.
• Cut butter in until it resembles fine breadcrumbs.
• Add milk and mix quickly with a knife to a soft dough.
• Knead a few times.
• Lightly dust an oven tray with flour.
• Press scone dough out onto this.
• Cut into 12 even-sized pieces.
• Leave a 2 cm space between scones.
• Brush tops with milk.
• Bake at 220C for 10 minutes or until golden brown.

Steps:

• Heat the oven to 220*C (425*F) Tip the flour into a mixing bowl with the salt.
• Shoot in the butter,then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go.
• Stir in the sugar.
• Measure the buttermilk, then mix in the milk to slacken it.
• Make a bit of a well in the middle of the flour mixture, then pour in most of this buttermilk mixture, holding some back just in case it's not needed.
• Gently work the mixture together with a knife, until it forms a soft, almost sticky, dough.
• Work in any loose dry bits of the mixture with the rest of the buttermilk.
• Don't overwork at this point or you will toughen the dough.
• Lift out the dough and knead gently 3 to 4 times to get rid of any cracks.
• Pat the dough gently to a thickness of no more than 1 inch.
• Dip a round fluted cutter into bowl of flour and cut out the scones by pusing down quickly and firmly on the cutter with the palm of you hand.
• Don't twist it.
• Gather the trimmings, pat lightly and cut into more scones.
• Place onto a baking sheet and sift over a light dusting of flour or glaze with some milk if you wish.
• Bake for 10 to 12 minutes until risen and golden.
• Cool on a wire rack, uncovered if you prefer crisp tops, covered loosely if you prefer soft ones.
• Serve with strawberry jam and a generous mound of clotted cream.

Steps:

• Pre-heat oven to 350°F.
• In a large bowl, mix all the dry ingredients (powdered almonds through sugar).
• Add the butter cubes, and massage them into the dry ingredients with your hands until you can no longer discern them; the mixture should look crumbly/sandy.
• Add all remaining ingredients (EXCEPT powdered sugar), mixing with a wooden spoon until they are completely incorporated, but do not over-mix.
• Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.
• One at a time, lay each ball on a well-floured surface; sprinkle the top with flour, then flatten with your (well-floured) hands into a circle about 8 to 10 inches and 1 to 2 inches thick.
• Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer).
• Bake for 12 to 15 minutes, until the scones are puffed and golden in color.
• If desired, dust with powdered sugar when cooled.