My typewritten copy reads: This is the classic NZ recipe from the
3 cups plain flour
6 teaspoons baking powder
1/4 teaspoon salt
1 - 1 1/2 cup milk
extra milk for the tops
1. Sift flour, baking powder and salt into a bowl.
2. Cut butter in until it resembles fine breadcrumbs.
3. Add milk and mix quickly with a knife to a soft dough.
4. Knead a few times.
5. Lightly dust an oven tray with flour.
6. Press scone dough out onto this.
7. Cut into 12 even-sized pieces.
8. Leave a 2 cm space between scones.
9. Brush tops with milk.
10. Bake at 220C for 10 minutes or until golden brown.
Top with jam and whipped cream, add a nice cup of tea, and enjoy!
My mother notes:
> I think sifting is quite important (I stir the flour etc through a
> sieve) to make the scones as light as possible. Where it says to cut
> the butter in, you also need to rub it in - between thumb and fingers.
> I don't brush the tops with milk.
> You can use this recipe for savoury scones as well, such as cheese.