Ginger scones

By Hope Malau
31 July 2016

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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