I can see a big creamy light yellow scone. It's so hard not to eat the scone because it looks so yummy!  On top of the scone there is a sea of jam as dark as a moonless night and on top there was some mouth watering cream on the top.

I can smell strong jam and a small tint of cream on the top. 

 

Edmonds Scone recipe

INGREDIENTS

• ​3 cups Edmonds standard flour

• 6 tsp Edmonds baking powder             

• ¼ tsp salt                                            

• extra Meadow Fresh milk

• 75g butter

• 1 to 1½ cups Meadow Fresh milk, approximately

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.
   
   

5. Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea