Ginger Scones

Preheat the oven to 220°C (200°C fan, 425°F, gas mark 7). Lightly grease a baking sheet.

Mix together the flour and salt and rub in the butter until the mixture resembles breadcrumbs.

Stir in the sugar and stem ginger and then enough milk to get a soft dough.

Turn on to a floured work surface and knead very lightly.

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.

Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.

For an alternative flavoured scone try replacing the stem ginger with walnuts, a handful grated cheese or dried cranberries.