Ginger scones - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
- 225 g Self-raising white flour
- Salt
- 55 g Butter (unsalted)
- 25 g Unrefined golden caster sugar
- 2 Stem ginger drained and finely chopped
- 150 ml Milk (whole)
- 2 tbsp Unrefined demerara sugar
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1
Preheat the oven to 220°C (200°C fan, 425°F, gas mark 7). Lightly grease a baking sheet.
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2
Mix together the flour and salt and rub in the butter until the mixture resembles breadcrumbs.
For this step you'll need:
- 225g Self-raising white flour
- pinch Salt
- 55g Butter (unsalted)
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3
Stir in the sugar and stem ginger and then enough milk to get a soft dough.
For this step you'll need:
- 25g Unrefined golden caster sugar
- 2 Stem ginger drained and finely chopped
- 150ml Milk (whole)
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4
Turn on to a floured work surface and knead very lightly.
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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.
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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.
For this step you'll need:
- 150ml Milk (whole)
- 2 tbsp Unrefined demerara sugar
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7
For an alternative flavoured scone try replacing the stem ginger with walnuts, a handful grated cheese or dried cranberries.