Ginger & Prune Scones
Emily Davenport
12 servings
10 minutes
177
British
Baking
These gorgeous Ginger & Prune Scones can be served warm after just an hour's defrost. A Just For One or Two cookbook recipe.
Ingredients
- Self-raising flour 175g (6oz)
- Wholemeal flour 175g (6oz)
- Baking powder 1 tbsp
- Salt a good pinch
- Dark soft brown sugar 75g (3oz)
- Stem ginger 50g (2oz), drained and chopped
- Ready-to-eat pitted prunes 75g (3oz), chopped
Butter 40g (1½oz), cut into small pieces
- Buttermilk or natural yogurt 200ml (7fl oz)
- Milk to glaze
- Jam and clotted cream to serve (optional)
Directions
Preheat the oven to 220°C/425°F/Gas 7 and line two baking sheets with non-stick baking paper
- Mix together all the ingredients except the butter and buttermilk or yogurt in a bowl. Then rub in the butter until the mixture resembles fine breadcrumbs
- Pour in the buttermilk or yogurt and mix with a knife to make a fairly stiff dough. Bring together with your hands and tip out onto a lightly floured work surface
- Pat the dough to 2.5cm (1in) thick. Using a 5cm (2in) diameter cutter dipped in flour, cut out 12 rounds, gathering up and re-rolling the trimmings
Place the rounds well spaced apart on the baking sheets, brush the tops with a little milk, and bake for 12-15 minutes until well risen, firm and golden and sound hollow when tapped on the bottom
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Transfer the scones to a wire rack to cool. Serve warm with jam and clotted cream
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Place the scones to be frozen in rigid plastic containers in a single layer. Cover, seal and label. Use within 1 month
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Place as many scones as required on a wire rack and thaw at room temperature for about an hour and then warm through in the microwave for 10 to 15 seconds