Ginger scones

By Drum Digital
02 March 2015

A new twist on the tea-time favourite.

Makes: 8

Preparation: 15 min

Cooking: 30 min

200 g ground almonds

500 ml (2 c) flour

30 ml (2 T) castor sugar

2,5 ml (½ t) bicarbonate of soda

10 ml (2 t) baking powder

2,5 ml (½ t) salt

125 g hard butter, grated

1 egg

250 ml (1 c) buttermilk

2,5 ml (½ t) vanilla essence

15 ml (1 T) preserved ginger, chopped

60 g slivered almonds

Preheat the oven to 180°C. Line a baking sheet with baking paper.

1. In a large bowl whisk together the ground almonds, flour, sugar, bicarbonate of soda, baking powder and salt. Use a fork to toss in the grated butter.

2. In a separate bowl whisk together the egg, buttermilk, vanilla essence and ginger. Add to the dry ingredients and use a fork to gently combine. As soon as it resembles a rough dough, turn out onto a lightly floured surface. Knead for 5 minutes or until the dough comes together in a ball. Transfer to a prepared baking sheet.

3. Flatten the dough into a circle, and cut 8 triangles, leaving the circle intact. Sprinkle with almonds and bake for 30 minutes, or until golden brown. Serve warm or cold with jam.

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