Curling up on a lazy Sunday with a warm spiced scone, smothered in melted butter and marmalade is the ultimate treat for me. Even if you’re a little sceptical of the crystallised ginger, I would urge you to give these a go.
Ingredients: (makes about 8 large scones or 12 smaller ones)
225g self raising flour
1tsp bicarbonate of soda
1 tsp ground giner
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1 pinch salt
75g (room temperature) butter
40g caster sugar
50g crystallised stem ginger (cut into tiny pieces)
1 large egg
2 tbsp milk or buttermilk
Preheat the oven to 200 degrees.
Weigh out the flour & add the ground spices & salt.
Rub the butter and flour mixture together until you form very fine breadcrumbs, then stir in the sugar and crystallised ginger.
Mix the egg and milk together and pour into the flour mixture. Use a knife to stir in the wet ingredients and then use your hands to bring the mixture together into a soft dough. It shouldn’t bee too sticky or too dry – add a dash of milk or flour if necessary.
Sprinkle some flour onto a clean, dry surface and use your hands (you shouldn’t need to knead the dough or use a rolling pin) to shape the dough into a thick disk (about 2 or 3 inches). I prefer to make smaller ones so used a cutter roughly 5-6cm in diameter. For today’s scones I went with a flower shaped cutter.
Some recipes recommend you brush egg white or milk on top of the scones but I find this can easily burn them, and besides – I quite like them with a light, floury dusting.
Place the scones on a non-stick baking tray, (or lightly grease and line with baking parchment). If you’re making small scones, bake for 9-11 mins, for larger ones bake for 10-12mins or until well risen and golden.
Serve warm with butter, marmalade or jam.