The recipe calls for "butter" which, in NZ, generally means salted butter as far as I can tell. It also calls for an additional 1/4 tsp. of salt. I contemplated leaving the salt out since I was already using salted butter, but decided to do it recipe as written for now to see how they came out. The salt was definitely noticeable, but I actually quite liked it. That said, if I were to do one of the sweet variations in the future -- date scones, sultana scones, or ginger scones -- I definitely think I'd skip the extra salt. I might even leave it out for the cheese scone variation since the cheese itself will add extra salt. And, although I like the saltiness of the basic scones, I think that it would've been too much had I also been putting salted butter on them. Given that, I'd probably leave the salt out in future and just put a bit of salted butter on them if I wanted that extra hit of sodium.
Scones
From Edmonds Cookery Book
Ingredients
- 3 c. soft (plain/standard/cake) flour
- 5 tsp. baking powder
- 1/4 tsp. salt (optional)
- 75g salted butter
- 1 1/4 c. milk
- extra milk, for glazing
Directions
- Grease and flour a baking sheet.
- Sift together flour, baking powder, and salt (if using).
- Cut in butter until mixture resembles coarse bread crumbs.
- Pour in milk and quickly mix with a spatula or round-bladed knife until mixture is just wet. Do not over-mix or gluten will start to develop and make the scones tough.
- Scrape dough onto baking sheet, flour top, and pat into a large rectangle about 2cm high.
- Cut into 12 equal portions1.
- Separate the scones so that they each have a couple cm of space between them.
- Brush the tops with milk.
- Bake at 450°F (220°C) for 10 minutes.
- Any scones that are not eaten immediately should be wrapped in a clean cloth to keep them soft.
1 I accidentally cut mine into 24 portions. They still baked up well and tasted great. They were just mini scones. Back
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