This recipe for ginger scones is one of my favourite things to bake. They are a mix of spicy and sweet flavours, and are delicious at any time of the day. In general, I am not a big fan of raisins, so the dried, candied ginger is a good replacement for raisins. The scones can be served with butter, jam and/or clotted cream. For reheating, I recommend a few minutes in the air fryer or a very short time in the microwave.
Ingredients
375 g plain flour
100 g sugar
1 1/2 Tbsp baking powder
1 tsp salt
250g chilled unsalted butter, cut into small cubes
Large handful crystallised ginger, chopped
1 large egg
120 ml milk
Instructions
Pre-heat oven to 170C (340F)
First, in a large mixing bowl, combine the flour, sugar, baking powder, and salt. Next, using a pastry cutter or two knives, cut in butter until dough is crumbly. Add crystallised ginger.
Then in a small bowl, whisk together the egg and milk. Add this to the dry ingredients. Mix until dough is uniform, but do not overmix.
Next, place dough on a lightly floured surface. Roll into 4 equally-sized balls. Then pat each ball to slightly flatten until about 2 cm thick. Cut into each round into quarters. Place on baking sheet, allowing a few centimetres between each piece. Bake for about 20 minutes or until golden brown. Finally, serve warm on their own or with some extra butter.
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