Prep Time: 10 minutes
Cook Time: 15 minutes
Yesterday I had a craving for a cream tea. But as we are saving for a new bathroom (yawn) I decided I should make them myself.
A while ago we went to a lovely tea room in Dorset where I had some delicious treacle and ginger scones. As soon as I mentioned these, Kieron said he would help me make them so that was that decided.
There are a few recipes out there, but I adapted mine slightly from Cake, Crumbs and Cooking.
- 225g self raising flour
- 1/2tsp baking powder
- 2 tsp ground ginger
- 50g butter (chopped into small cubes)
- 100ml milk
- 40g black treacle
- 50g crystallised stem ginger pieces (chopped small)
- Preheat the oven to 210C and line a baking sheet with baking paper.
- Mix the flour, baking powder and ground ginger in a large bowl.
- Add the cubed butt
er and rub together with your fingertips until the mixture resembles breadcrumbs.
- Add the chopped crystallised ginger pieces and mix well.
- Place the milk and treacle into a jug and warm in the microwave so the treacle distributes every through the milk.
- Slowly add the milk and treacle and mix well until a dough forms.
- Slightly flour your surface and tip the dough out of the bowl. Knead just long enough to bring the dough together.
- Roll the dough to about 4cm thick
- Cut out your scones using a round cutter. I went for small 5cm scones.
- Lightly dust with flour (or brush with milk if you would prefer a glaze)
- Bake for around 16 minutes (This was slightly too long for my small scones!)
Leave to cool before eating.
We enjoyed them with clotted cream and ginger preserve which was amazing.
Mine were a little burnt around the edges so I would probably reduce the baking time slightly next time, and I would also try to get more air into the dough as I didn’t get much rise. However, they tasted great which is the main thing!