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Title: Classic Scones
Categories: Scones
Yield: 12 Scones

3 c Plain flour; sifted
6 ts Baking powder
1/4 ts Salt
5 tb Butter (75 g)
1 c Milk; up to 1-1/2 c
Extra milk; for the tops

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 425?F/220?C for 10 minutes or until golden brown.

Top with jam and whipped cream, add a nice cup of tea, and enjoy!

Maple and Walnut Scones:

Add 1/2 cup walnut pieces before adding the milk. Replace 1/2 cup of
milk with 1/2 cup maple syrup.

Recipe by Edmonds Cookbook, NZ

Recipe FROM: <gopher://tellus.strangled.net/0/recipes/Classic_Scones>

Recipe FROM: <https://archive.org/details/28102024-edit-001>

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