Red Fife Flour Scones
Red Fife Flour Scones
Servings
Makes 9-12
Prep Time
10 minutes
Cook Time
10 minutes
Recipe courtesy of Paula Mohammed and In My Kitchen Inc.
After my recent trip back toNew Zealand I find myself making some of my childhood favourite recipes. I loved the scones my Grandma and Great Aunts used to make. So, I decided to make some yesterday. I had some Red Fife Flour to use up. Red Fife is Canada's oldest wheat variety and I was curious to see how these would turn out.
My recipe inspiration was from Edmonds Cookery Book. Edmonds is a company that started in the 1800's in NZ filling the need for a decent baking powder: Edmonds Baking Powder “Sure To Rise” is their famous tag line. Now, their cookbooks are in every household in NZ filled with the recipes past down through the generations.
Ingredients
3 C Red Fife Flour (or regular flour)
6 tsp baking powder
¼ tsp salt
75 g butter, chopped
1 to 1¼ C milk, approximately
Extra milk to brush
Directions
Preheat oven to 425℉. Lightly dust a baking tray with flour.
Sift flour, baking powder and salt into a large bowl. Cut butter into flour until it resembles fine breadcrumbs. Add milk and mix quickly to a soft dough with a knife. (These two steps can be done in the food processor)
Knead a few times, then transfer dough to the baking tray. Press dough into a rectangle about 3cm thick. Cut into 9 or 12 equal pieces. Leave a 2 cm space between each scone. Brush tops with milk. Bake for 10 minutes until golden.
Recipe Note
Cheese Scones
Add 3/4 C grated cheddar cheese to flour after cutting the butter.
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