Recipe of the week: Perfect scones

Most of us have a scone recipe at home which has been passed on from a great grandmother or another family member, and the rest of us just open an Edmonds cookbook when we want to make scones! There is a lot of debate about what ingredients are in a perfect scone and what temperature to cook them at. There is no right or wrong and everybody has their own opinion on what a perfect scone should look and taste like. Below is our recipe. What makes this scone recipe different from others is the process of grating the butter into the mixture. This creates air pockets in the scones as the butter melts while cooking, thereby making the scones light and fluffy. The other difference is the folding process at the end, this helps create layers in the dough similar to the puff pastry method which results in, hopefully, the perfect scone!

Ingredients:
120g unsalted butter
345g flour
20g sugar
20g baking powder
1/2tsp baking soda
5g salt
45ml lemon juice
340g cream

Method:
Combine flour, sugar, baking powder, baking soda and salt in a bowl. Grate butter into the dry mixture. Add extra ingredients to the mixture at this point if you wish to change the flavour of the scones, e.g. cheese or dates. Add cream and lemon juice and mix until a dough is formed. Do not over mix! Roll out dough into a rectangle on a floured bench and then fold in both ends. Roll out into a rectangle again and repeat process three times. Mold scone dough into desired shape, wrap in glad wrap and refrigerate. Once dough is hard, cut into shapes and bake at 210C for 16 minutes, rotating tray half way through baking.