“I come from a long line of scone eaters, so this recipe is a big deal to me. Scones always make me think of time spent with my family; baking, eating, eating some more…
In my opinion, these are the perfect scones. They’re buttery and a little crumbly, but strong enough to withstand A LOT of toppings. I recommend serving them with our Ginger Butter. It’s sweet and a little bit spicy, and a great alternative to a cream tea.”
Prep time: 10 minutes
Cooking time: 12 minutes
Serves: Makes around 12 scones
Ingredients – The Scones:
500g self-raising flour
3 tbsps of whole milk
50g Golden Caster sugar
Pinch of salt
1 egg for egg washing
Ingredients – Ginger Butter:
15g brown caster sugar
25g runny honey
1 tsp ground ginger
2 tbsp stem ginger
Method – The Scones:
Preheat the oven to 220C/200C fan and grease and flour a baking tray.
Start by putting all of the dry ingredients together in a bowl and giving them a good mix. Add the butter and rub together with your fingers until you get a texture like fine breadcrumbs. Next, crack in 2 of the eggs and start kneading the dough together.
My mum informs me that the key to a good scone is to touch the dough as little as possible. You need the dough to come together but still have a little crumbliness. For me this took 3 tbsps of milk, but just add a tbsp at a time and stop when the consistency is right.
Dust your work surface well with flour. Roll out the dough so it is 1 inch thick and cut out the scones.
Whisk up your last egg and use it to brush the tops of your scones.
Put the scones on the baking tray and bake for 12 minutes. Take them out when they are golden on top and slide off the try. Put them to one side to cool a little.
Method – Ginger Butter:
Make sure the butter is soft. Mix the sugar and butter together in a bowl.
Add the ground and stem ginger and mix really well. You’re done!
Spread a thin layer of the butter on your warm scone and eat morning, noon or night.