The day my mouth was watery

 On Wednesday it was torture we had to wait to eat scones. When I tasted the fluffy cream going down my throat I felt excited. I see a pile of cream and plum jam they were as tall as the sky tower. When I bite into the scones it was super crumbly.

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 towel to keep them soft. 

 

it was ok but maybe a bit more work and more pop words.

I liked the fluffy cream and plum jam.