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40Total Time
20Prep Time
20Bake Time

Ginger Scones

6 Reviews

  • Egg-Free Recipes
  • Nut Free
  • Vegetarian

About the bake

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

40Total Time
20Prep Time
20Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. 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. Step 6:

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

  7. Step 7:

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


    • 225g Self raising white flour
    • 1 pinch Salt
    • 55g Unsalted butter (softened)
    • 25g Billington's Unrefined Golden Caster Sugar
    • 2 Stem ginger (drained & finely chopped)
    • 150ml Whole milk


  • Baking sheet
  • Mixing bowl
  • 5cm circular cutter
  • Pastry brush

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