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One scone on a plate filled with jam and cream

Ginger scones

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2.291 stars based on 76 ratings

A delicious ginger twist on the traditional scone, perfect to be served with jam and clotted cream.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 220°C (200°C fan, 425°F, gas mark 7). Lightly grease a baking sheet.

  2. Classic mode Step 2

    Mix together the flour and salt and rub in the butter until the mixture resembles breadcrumbs.

    Ingredients for this step

    • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
    • pinch pinch Salt
    • 55g 2 oz Butter (unsalted)
  3. Classic mode Step 3

    Stir in the sugar and stem ginger and then enough milk to get a soft dough.

    Ingredients for this step

    • 25g 1 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2 2 Stem ginger drained and finely chopped
    • 150ml 5⅛ fl oz Milk (whole)
  4. Classic mode Step 4

    Turn on to a floured work surface and knead very lightly.

  5. Classic mode Step 5

    Pat out to a round 2cm thick, there is no need to use a rolling pin. Use a 5cm cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

  6. Classic mode Step 6

    Brush the tops of the scones with a little milk and a sprinkling of demerara sugar. Bake for 12-15 minutes until well risen and golden.

    Ingredients for this step

  7. Classic mode Step 7

    For an alternative flavoured scone try replacing the stem ginger with walnuts, a handful grated cheese or dried cranberries.