Stem Ginger Scones
An adaptation on the classic scone using ginger powder and the aromatic stem ginger (candied ginger). I used 4 stem ginger balls in this recipe because I really LOVE the flavour but if too strong for you drop to only 2. I have trained myself to eat scones without butter or jam as I just love their heavy, dense texture but let me assure you, with a heavy smear of butter these scones become absolutely divine.
Ingredients
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450g organic brown or white plain flour- sifted
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6 tsp baking powder
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Pinch of salt- optional
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1 tsp ground ginger powder
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1 tbsp caster sugar- optional
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4 small stem ginger- removed from syrup and chopped
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75g butter- or coconut oil chilled
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200 ml milk- or any alternative non dairy brand
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Glaze
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Extra milk & 1 tbsp stem ginger syrup- mixed
Instructions
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Make scones:
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01 Sift the flour, baking powder and ground ginger into a large bowl. Add a pinch of salt (optional). Add the butter and cut into the flour with two flat bladed knives. When ready rub between the fingers until resembles fine breadcrumbs.
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02 Now add the chopped ginger, sugar if required and finally milk. Bring together to form a soft dough. If too dry add more milk (50ml should be enough).
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03 Turn the dough out onto a lightly floured board and with medium sized floured cutter, cut the dough into 8 round shapes. If cutter not available cut into squares with a knife.
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04 Line a flat baking tray with a sheet of non stick baking paper, and place each scone on top. Lastly brush each top with a light wash of extra milk and stem ginger syrup mix.
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05 Place in the fridge for 5 minutes to rest.
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Bake:
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06 Remove from the fridge and immediately place in the hot oven and bake until golden brown. Delicious on their own or halved and enjoyed with lashings of traditional farmhouse butter.
Notes
I am very partial to brown flour in particular brown spelt flour but of course can be made with a quality organic white. I omitted sugar in my bake as the stem ginger and syrup is very sweet but maybe for some, a little extra is required. These scones freeze well or keep up to 3 days in a plastic container with a quick brief heat up in the microwave as delicious when served warm.
