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!
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
- 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.