Scones Ginger Scones Total Time 40m Prep Time 20m Bake Time 20m Serves 4 Skill Level Easy Dietary Needs EF/NF/Veg Egg free Nut free Vegetarian 0 Reviews No ratings yet Save Save this recipe Share Share Print Print This scone is a delicious ginger twist on the traditional scone, perfect to be served with jam and clotted cream. Method Preheat the oven to 220°C (200°C fan, 425°F, gas mark 7). Lightly grease a baking sheet. Mix together the flour and salt and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and stem ginger and then enough milk to get a soft dough. Turn on to a floured work surface and knead very lightly. 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. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. For an alternative flavoured scone try replacing the stem ginger with walnuts, a handful grated cheese or dried cranberries. Let's Bake The easiest way to follow a recipe Afternoon Tea Bookworm Bakes Coffee Shop Bakes Egg Free Nut free Vegetarian Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients 225g Self Raising White Flour 1pinch Salt 55g Butter (Unsalted) 25g Unrefined Golden Caster Sugar (we like Billington's) 2 Stem Ginger (drained and finely chopped) 150ml Milk (Whole) Recipe Alternatives Buttermilk scones Buttermilk scones Total 25m Serves 12 Skill Easy Diet Rating No ratings yet Save this recipe Calorie conscious scones Calorie conscious scones Total 25m Serves 6 Skill Easy Diet Rating No ratings yet Save this recipe Raspberry & Coconut Scones Raspberry & Coconut Scones Total 28m Serves 5 Skill Easy Diet NF/Veg Rating No ratings yet Save this recipe
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