Gingerbread Scones
Gingerbread scones are perfect for the holidays, high tea and breakfast. Served with clotted cream and cranberry compote, they are irresistible!
Servings: 8 pieces
Ingredients
- 40 grams unsalted butter
- 225 grams self-rising flour
- 30 grams caster sugar
- Pinch of salt
- 1 tbsp gingerbread spice mix according to recipe
- 110 ml milk
- Extra milk for glazing
Serve with
- Cranberry compote
- Clotted cream
Instructions
- Place the butter and self-rising flour in a bowl and rub the butter cubes through the flour between your fingers until crumbly. Add the sugar, salt and gingerbread spices and mix well.
- Add the milk and work into a firm dough with a spoon or spatula. It is best to knead the last bit by hand.
- Roll the dough into a ball and shape it into a flat disc about 3cm thick. Use a pastry cutter or sharp knife to cut the dough into 8 dots. Place the scones on a baking tray lined with baking paper and brush with a little milk (or egg if you like).
- Bake for 12-15 minutes at 220°C/430˚F (conventional oven).
- Serve hot or cold with the homemade cranberry compote and clotted cream.
How to store
Wrapped or in an airtight container, outside the fridge for 2-3 days. In the freezer up to 3 months.