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Lewis Road Scones

Lewis Road Scones

3 cups standard plain flour
6 teaspoons baking powder
¼ teaspoon salt
75g Lewis Road Creamery butter (unsalted)
1 – 1½ cups Lewis Road Creamery double cream

Preheat oven to 220C. Sift flour, baking powder and salt into a bowl. Cut butter in until the mixture resembles fine breadcrumbs.

Add 1cup cream and mix quickly with a knife to a soft dough, adding more cream if needed. Knead a few times.

Lightly dust an oven tray with flour.

Press scone mix out on floured bench or tray, cut into 12 even-sized pieces. Place on oven tray, brush tops with milk and place in top half of oven to bake.

Bake scones for about 10 minutes or until golden brown. Once golden brown with crisp crusts, remove from the oven and allow to cool. Cooling on a rack will give you crisp crusts, while covering them with a clean tea towel will give a soft scone.

 

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