Ginger Scones

With today being National Scone day here in the UK it seemed only fitting for us to make some scones today. I personally love both sweet and savoury scones (accept fruit scones).

We have already shared our recipe for cheese scones with you which you can access with the link here.

So today we are actually making 2 batches of scones. We are making our cheese scones for lunch to which the kitchen is already smelling of cheese. When they are ready they will be served warm with a smothering of butter for everyone.

We have just finished making our ginger scones, which are currently cooling on the side in the kitchen. I love ginger, yet l cannot eat ginger cubes. In this recipe there is quite of bit of ginger being used. We have used crystallised ginger which l have grated and ground ginger, you can use stem ginger if you prefer, you are able to adapt the flavouring to your personal taste however when serving with clotted cream and lemon curd the flavours do come together really well.

This recipe is easy to follow and the beauty of making these scones is that if you don't eat all them in the next few days then they can be frozen and enjoyed at a later date once they have defrosted and been put in the oven.

We hope you enjoy this recipe and happy celebrating.

Enjoy!.

Ginger Scones

Prep time: 20  Minutes                      Cook time:  15 Minutes              Makes:  8 Scones

Ingredients

300g of Self raising flour

80g of Butter

35g of Golden caster sugar

125ml of Milk

20g of Grated ginger

1 tbsp of Ground ginger

1 tsp of Lemon juice

1/2 tsp of Sea salt

1 tbsp of Golden caster sugar for sprinkling

Clotted cream and lemon curd to serve

Equipment

Mixing bowl

Baking tray

Pastry brush

Greaseproof paper

Milk for dusting the scones

Jug

Fork

6 cm pastry cutter

Rolling pin

Method

1. Preheat the oven to 180C.

2. Line the baking tray with the greaseproof paper.

3. In the mixing bowl add the flour, ground ginger,  salt and sugar and using the fork mix together roughly.

4. Add the butter to the flour mixture. Using your fingers rub the butter and flour together to make breadcrumbs.  Add the ginger and continue to make breadcrumbs.

5. In the jug, place the milk and lemon juice and mix together.

6. Pour the milk mixture into the flour and roughly mix together with the fork. Knead for 1 minute in the bowl for placing on your work surface.

7. Scatter some flour on to the work surface and place the dough. Roll out the dough to 2 cm thickness with the rolling pin and use the pastry cutter to make the scones, placing these on the baking tray with equal spacing.

8. Use the pastry brush and some milk to brush the scones and sprinkle some golden caster sugar on to the top.

9. Place in the oven and bake for 20 minute or until golden brown.

10. Serve with cream and lemon curd.

11. Enjoy!