Edmonds Scones: A Taste of Home

I can almost smell them now – the comforting aroma of warm scones drifting from my grandmother’s kitchen. As a child, the moment I stepped inside her house, the promise of a freshly baked scone, slathered with butter and homemade jam, filled me with pure joy. These weren’t just any scones; they were made with love and, of course, the trusty Edmonds cookbook – a well-worn bible of baking in our family. To this day, that memory is intertwined with the perfect simplicity of a classic Edmonds scone.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 12
• Yield: 12 scones
• Dietary Type: Vegetarian

Ingredients

• 3 cups plain flour
• 6 teaspoons baking powder
• 1⁄4 teaspoon salt
• 75 g butter
• 1 – 1 1⁄2 cup milk
• Extra milk for brushing

Equipment Needed

• Large mixing bowl
• Knife or pastry blender
• Oven tray
• Measuring cups and spoons

Instructions

1. Preheat your oven to 220°C (425°F). Lightly dust an oven tray with flour to prevent the scones from sticking.
2. In a large mixing bowl, sift together the plain flour, baking powder, and salt. This step is crucial for creating light and airy scones. Sifting ensures that the baking powder is evenly distributed, leading to a better rise.
3. Add the butter to the flour mixture. Using a knife or pastry blender, cut the butter into the flour until the mixture resembles fine breadcrumbs. This process incorporates small pieces of butter throughout the flour, which will create flaky layers in the final scones. Work quickly to prevent the butter from melting, as cold butter is key to a tender scone.
4. Gradually add the milk, mixing quickly with a knife to form a soft dough. Start with 1 cup of milk and add more, a little at a time, until the dough just comes together. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tough scones. The dough should be slightly sticky but still hold its shape.
5. Lightly knead the dough a few times on a floured surface. This helps to bring the dough together and create a smoother texture. Again, avoid over-kneading.
6. Press the scone dough out onto the prepared oven tray to a thickness of about 2-3 cm (1 inch). You can use a rolling pin if desired, but pressing it out by hand gives the scones a rustic appearance.
7. Cut the dough into 12 even-sized pieces. You can use a sharp knife or a cookie cutter to create your desired shape. Traditional scones are often cut into triangles or rounds.
8. Place the scones on the prepared baking tray, leaving a 2 cm (approximately ¾ inch) space between them. This allows for even baking and prevents the scones from sticking together.
9. Brush the tops of the scones with milk. This will give them a golden-brown color and a slightly crisp crust.
10. Bake at 220°C (425°F) for 10 minutes, or until golden brown. Keep a close eye on them, as baking times may vary depending on your oven. The scones are done when they are well-risen and the bottoms are lightly browned.

Expert Tips & Tricks

• Cold ingredients are key: Ensure your butter and milk are chilled before you begin. This helps to prevent the butter from melting prematurely, resulting in a flakier scone.
• Handle the dough gently: Overworking the dough will result in tough scones. Mix only until the ingredients are just combined.
• Don’t twist the cutter: When cutting out the scones, press straight down with the cutter rather than twisting it. Twisting seals the edges and prevents the scones from rising properly.
• Bake in a hot oven: A high oven temperature is essential for creating a good rise and a golden-brown crust.
• For extra flavor: Add a teaspoon of vanilla extract or a pinch of nutmeg to the dough.

Serving & Storage Suggestions

Serve these classic Edmonds scones warm from the oven with your favorite accompaniments. They are delicious with butter, jam, clotted cream, or even honey. For a savory twist, try serving them with cheese and chutney.

Leftover scones can be stored in an airtight container at room temperature for up to 2 days. To keep them fresher for longer, store them in the refrigerator for up to 5 days.

To reheat scones, wrap them in foil and warm them in a low oven (150°C/300°F) for about 10 minutes. You can also reheat them in the microwave, but they may become slightly softer. For a crispier scone, split it in half and toast it under the broiler for a minute or two.

Scones can also be frozen for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. To thaw, place them in the refrigerator overnight or at room temperature for a few hours. Reheat as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	172.5 kcal	N/A
Fat	6.1 g	9%
Saturated Fat	3.7 g	18%
Cholesterol	16.2 mg	5%
Sodium	284.9 mg	11%
Carbohydrate	25.4 g	8%
Fiber	0.8 g	3%
Sugars	0.1 g	0%
Protein	4 g	7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Cheese Scones: Add 1 cup of grated cheddar cheese to the flour mixture before adding the milk.
• Fruit Scones: Add 1/2 cup of raisins, sultanas, or chopped dried apricots to the dough.
• Herb Scones: Add 2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or chives, to the flour mixture.
• Gluten-Free Scones: Substitute the plain flour with a gluten-free flour blend. You may need to add a little extra milk to achieve the correct dough consistency.
• Dairy-Free Scones: Use a plant-based milk, such as almond, soy, or oat milk, instead of cow’s milk. You can also use a dairy-free butter substitute.

FAQs (Frequently Asked Questions)

Q: Why are my scones flat and not rising?

A: This is often due to using old baking powder, overmixing the dough, or not baking at a high enough temperature. Make sure your baking powder is fresh, handle the dough gently, and ensure your oven is properly preheated.

Q: Can I make the dough ahead of time?

A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. However, the scones may not rise as much as freshly made scones.

Q: How do I prevent my scones from being dry?

A: Avoid overbaking the scones. They are done when they are golden brown and spring back slightly when touched. Also, ensure you’re using enough milk to create a soft dough.

Q: Can I use self-raising flour instead of plain flour and baking powder?

A: Yes, you can substitute the plain flour and baking powder with self-raising flour. Omit the baking powder from the recipe if using self-raising flour.

Q: What is the best way to cut the butter into the flour?

A: You can use a pastry blender, two knives, or even your fingertips to cut the butter into the flour. The goal is to break the butter into small pieces without melting it.

Final Thoughts

There’s something undeniably comforting about a batch of freshly baked Edmonds scones. Whether you’re enjoying them with a cup of tea on a rainy afternoon or serving them as part of a special brunch, these scones are sure to please. Don’t be afraid to experiment with different flavors and toppings to create your own signature version. So, preheat your oven, gather your ingredients, and get ready to experience the simple joy of homemade scones. I encourage you to share your creations and any feedback you have – happy baking!