circa 1972, from The Edmonds Cookbook, as requested by Macgyver:
Currant, Date, or Sultana scones
2 breakfastcups flour (12 oz)
2 raised teaspoons Edmonds Baking Powder
1/2 tsp salt
1 dessertspoon sugar
1 or 2 tablespoons (WARNING: I believe US and NZ tablespoons are slightly different sizes. 1 Tablespoon =1/2 oz) butter
1/2 breakfastcup currants, chopped dates or sultanas
Milk to mix (I think I ended up using around half a cup but don't quote me)
Sift dry ingredients, add sugar, rub in butter*, add fruit and mix to a soft dough** with milk. Knead on a lightly floured board; roll out, cut and bake on a cold tray 10 minutes, 42 oF.
* use only your fingers as the mixture must be kept as cold as possible - using your palms will heat it up too much.
** Don't over mix or you'll end up with door stops, not scones. I heard this week someone saying you should only mix 16 times and use a metal knife or spoon. Some floury bits are OK. And please don't think you knead like you'd knead bread - it's more of a quick pat into shape.
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