Ginger & Prune Scones
These gorgeous Ginger & Prune Scones can be served warm after just an hour’s defrost. A Just For One or Two cookbook recipe.
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)
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.
To serve now: Transfer the scones to a wire rack to cool. Serve warm with jam and clotted cream.
To freeze: Place the scones to be frozen in rigid plastic containers in a single layer. Cover, seal and label. Use within 1 month.
To serve from the freezer: 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.