This scone is a delicious ginger twist on the traditional scone, perfect to be served with jam and clotted cream.
6 ingredients7 steps
Egg-Free Recipes
Nut Free
Vegetarian
Method
Step 1
Preheat the oven to 220°C (200°C fan, 425°F, gas mark 7). Lightly grease a baking sheet.
Step 2
Mix together the flour and salt and rub in the butter until the mixture resembles breadcrumbs.
Step 3
Stir in the sugar and stem ginger and then enough milk to get a soft dough.
Step 4
Turn on to a floured work surface and knead very lightly.
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.
Step 6
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
Step 7
For an alternative flavoured scone try replacing the stem ginger with walnuts, a handful grated cheese or dried cranberries.
Ingredients
MetricImperial
225gSelf raising white flour
1 pinchSalt
55gUnsalted butter (softened)
25gBillington's Unrefined Golden Caster Sugar
2Stem ginger (drained & finely chopped)
150mlWhole milk
Utensils
Baking sheet
Mixing bowl
5cm circular cutter
Pastry brush
7 Baker Ratings
Made them into cheese scones, absolutely great, light and so tasty just with butter
