The day my taste buds stoped

I tasted a brown, yellow, rocky, buttery scone with a mountain of cream on top. This is with dark poison berry jam and I smelt a delicious berry Scone with cream and crispy crumbs. When i ate it it was

           scrumptious!! 

When it went down my throat it gulped in my mouth and i felt all the crumbs rip apart. I  saw a scone on a plate with  homemade jam and cream that looked like a pile of snow.

It was amazing!

• ​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.