Gingery buttermilk scones

Gingery buttermilk scones

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Makes 12

A teaspoon of ground ginger adds warmth to classic scones - try with homemade Rhubarb & ginger jam and clotted cream

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
225
protein
4g
carbs
38g
fat
7g
saturates
5g
fibre
1g
sugar
10g
salt
0.39g

Ingredients

  • 450g self-raising flour, plus extra for dusting
  • 1 tsp ground ginger
  • 100g unsalted butter, chilled, diced
  • 75g caster sugar
  • 250ml buttermilk
  • 1 egg white, lightly beaten
  • 1 tbsp granulated sugar

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Method

  1. Heat oven to 220C/200C fan/gas 7. Sieve the flour, ginger and a pinch of salt into a large mixing bowl. Add the butter and cut into the mixture using a round-ended knife. Then use your fingers to rub the butter into the flour until it resembles fine breadcrumbs. Add the caster sugar and mix to combine.
  2. Make a well in the middle, add the buttermilk and stir in using the knife again. Once it comes together, use your hands to bring the dough into a ball. Tip out onto the work surface and very lightly knead for 30 secs until almost smooth.
  3. Lightly dust the work surface with flour and roll or flatten the dough into a square roughly 2cm thick. Using a long knife, trim the edges, then cut the dough into 6-7cm squares. Arrange the squares on a baking sheet, brush the tops with the beaten egg white, sprinkle with granulated sugar and bake on the middle shelf of the oven for about 10 mins until well risen and golden brown. Serve warm with Rhubarb & ginger jam and clotted cream.

Recipe from Good Food magazine, February 2011

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Comments

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choccylab's picture

Made these today. Very easy - mine took a little longer in the oven than the recipe stated, about 16 mins in total. Could do with a bit more ginger but really delicious.

bella0307's picture
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These turned out really well, I added some grated fresh ginger root which gave a noticeable zing, more so I think than just the ground ginger would have....will be making these again!
I always keep a piece of ginger root in the freezer, wrapped tightly in foil it freezes very well and can be easily grated straight from the freezer. I wonder if it's possible to use milk with a bit of lemon juice to replace the buttermilk, on those occasions when you have none to hand?

swampoduck's picture

These were very nice, but I just wondered if they could be frozen?

eleanormayo's picture
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These came out a bit flat and didn't really rise. Also were not gingery enough for my taste!

clootiedumplin's picture
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My scones looked a bit pale after the recommended 10 minutes, so left them for another ten, by which time they looked golden. I cooked them in a Gas Fan oven.
I had made the Rhubard and Ginger jam to go with them and couldn't wait for them to coole long enough to try them out.....they were so yummy, I could hardly stop myself from devouring the lot! I also "tweeked" the recipe by adding another half teaspoon of Ginger to the mix, I like to taste the spices etc in my cooking!

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