The day my head went wild!!
On Wednesday my teacher made the most Delicious scones. The scones jam was spreading like the dark night sky and the cream was as beautiful as the moon light. It was torture waiting for the time we could put the delicious crunchy scones in my watery mouth, crunchy on the outside of them.
spreading.
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 I think you should you need to use pargrafes .
I like yore writing.
I like yore panherrashan.
Preheat the oven to 220ºC. Grease or flour a baking tray.
Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
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.
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.
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.
