Stem ginger scones

The sweet heat you get from stem ginger works particularly well here in these quirky scones that are simple to make and will brighten up any day!

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Scones really are are speedy treats to make, and they are wonderful whether plain or flavoured.

The key to successful scones are:

• aim for a wetter but not overly sticky dough
• don’t over-handle the dough (as the scones become tough)
• roll out the dough thickly
• cut out cleanly – don’t twist the cutter
• ensure the oven is hot

I often serve these scones with home-made lemongrass clotted cream (recipe here), but even a plain clotted cream is a delight!  With this batch of scones I also served them with passionfruit jam.

Recipe: scones – makes about twelve 6″ scones

stem ginger scones with homemade lemongrass clotted cream

Scones:

• 300g self-raising flour, plus more for dusting
• a generous pinch of fine salt
• 1 level teaspoon baking powder
• 2 rounded teaspoons ground ginger
• 45g caster sugar
• 5 pieces of stem ginger (from a jar), crushed or finely chopped
• 60g unsalted butter, slightly softened
• 150-160ml full-fat milk
  
• beaten egg, to glaze (optional)

(1) Preheat the oven to 200C (fan) and put a baking tray lined with parchment in the oven while you make the scones.

(2) Sift the flour, salt, ground ginger and baking powder into a large bowl. Rub in the butter gently until it resembles fairly fine breadcrumbs. Stir in the sugar, stem ginger and most of the milk, mixing it in with a knife until it comes together to a very soft dough. Add more milk if needed: you want it slightly on the wetter side than drier, but not too sticky.

(3) Very lightly shape to a flattened ball but don’t over-work the dough or the scones will be heavy. Roll out, or pat gently with your hands, to about 2cm thickness and cut out to whichever size you want. I tend to use a plain 6cm cutter, getting about 12 scones from this amount of ingredients

NB: once you have cut out the first lot of scones you will need to re-roll the trimmings. Do this gently so as not to over-work the dough.

(4) For a glossy finish, brush the tops with the egg, taking care not to let the egg run down the sides (which could prevent some of the rise you are looking for) – otherwise leave them as they are for a matt finish. Pop them onto the hot baking sheet and bake for 12-15 minutes until well risen and golden brown.

Stem ginger scones with homemade lemongrass clotted cream

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food. View all posts by Philip