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Ginger & Prunes Scones

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.

Ginger & Prunes Scones


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.

  1. Avatar
    • Breida Flanagan
    • 23/05/2020

    Looking forward to trying these but I will be trying it with sour milk the way I make my own scones xx

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