Method
Step 1:
Preheat the oven to 220°C (200°C fan, 425°F, gas mark 7). Lightly grease a baking sheet.
Step 2:
Mix together the flour and salt and rub in the butter until the mixture resembles breadcrumbs.
Step 3:
Stir in the sugar and stem ginger and then enough milk to get a soft dough.
Step 4:
Turn on to a floured work surface and knead very lightly.
Step 5:
Pat out to a round 2cm thick, there is no need to use a rolling pin. Use a 5cm cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Step 6:
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
Step 7:
For an alternative flavoured scone try replacing the stem ginger with walnuts, a handful grated cheese or dried cranberries.
Ingredients
- 225g Self raising white flour
- 1 pinch Salt
- 55g Unsalted butter (softened)
- 25g Billington's Unrefined Golden Caster Sugar
- 2 Stem ginger (drained & finely chopped)
- 150ml Whole milk
Utensils
- Baking sheet
- Mixing bowl
- 5cm circular cutter
- Pastry brush
Recipe Reviews
I’m more of a measuring cup and spoon girl.
Loved these. I accidentally forgot to add the sugar into the recipe but they turned out great and tasted fabulous, I used crystallized ginger ( so this probably added some sugar to the recipe in the end)
Can I substitute candied ginger for the stem ginger?
Yes you could make this substitution to make a delicious ginger scone. Happy Baking!
Really LOVELY scones, .. . enjoyed with clotted cream and honey!
Lovely had them with rhubarb and ginger jam mmmm
Great I made them for VE day.
Ingredients
- 225g Self raising white flour
- 1 pinch Salt
- 55g Unsalted butter (softened)
- 25g Billington's Unrefined Golden Caster Sugar
- 2 Stem ginger (drained & finely chopped)
- 150ml Whole milk
Utensils
- Baking sheet
- Mixing bowl
- 5cm circular cutter
- Pastry brush