Gingerbread Scones
I thought Ginger scones would be perfect for the colder weather and for a festive treat. They really do taste like gingerbread and pair really well with lemon curd or Christmas jam.
This is my usual base recipe made with buttermilk for lovely fluffy scones. Don’t be put off by the buttermilk it is easy to make yourself with milk and lemon juice.
I tried many methods and versions before I opened my cafe and these were definitely the best. I got lots of lovely comments from customers about my scones when I had my cafe.
Pre-heat the oven to 220°C (200°C fan). Line a baking tray with baking parchment.
In a large bowl weigh out the self raising flour, baking powder, cinnamon, mixed spice and butter.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the sugar, treacle, stem ginger, egg and around 55ml of the buttermilk to the dry ingredients. Mix together with a knife until combined.
Using your hands, bring the ingredients together to form a soft but not sticky dough. Add more buttermilk if the dough is dry.
Tip the dough onto a lightly floured surface and gently roll out or flatten with your hands to about 2cm thickness. Cut out six scones using a 6cm round cutter.
Place the scones on the prepared baking tray. Brush with any remaining buttermilk or an egg wash.
Bake for 12-15 minutes until golden brown.
Gingerbread Scones
Sarah’s serving: 6
Sarah's Skill: Easy
Baking time: 12-15 minutes
INGREDIENTS
230g self-raising flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp mixed spice
40g unsalted butter, cold cubed
30g light brown sugar
25g black treacle
1 piece stem ginger, finely chopped
1 large egg
75ml buttermilk
METHOD
Pre-heat the oven to 220°C (200°C fan). Line a baking tray with baking parchment.
In a large bowl weigh out the self raising flour, baking powder, cinnamon, mixed spice and butter.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the sugar, treacle, stem ginger, egg and around 55ml of the buttermilk to the dry ingredients. Mix together with a knife until combined.
Using your hands, bring the ingredients together to form a soft but not sticky dough. Add more buttermilk if the dough is dry.
Tip the dough onto a lightly floured surface and gently roll out or flatten with your hands to about 2cm thickness. Cut out six scones using a 6cm round cutter.
Place the scones on the prepared baking tray. Brush with any remaining buttermilk or an egg wash.
Bake for 12-15 minutes until golden brown.
EQUIPMENT USED
SARAH’S EXTRA SLICE
To make your own buttermilk place the juice of half a fresh lemon in a measuring jug then fill with milk to the 75ml line and mix. After a few minutes the milk will thicken and look curdled and it will be ready to use.
The scones can be frozen for up to 1 month.
Don’t try and cut more than 6 scones out of the dough as your scones will be very thin.
If you want more scones just double the recipe.
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