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Spiced ginger scones

Spiced ginger scones

Total Time
30 min
15 min
15 min


Plain wholemeal flour

115 g

Plain flour

115 g

Plain flour

1 tsp, extra, for dusting

Baking powder

1½ tsp

Mixed spice

1 tsp

Reduced fat oil spread

75 g

Caster sugar

2 tbs

Uncrystallised ginger

40 g, finely diced


2 medium


2 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 190°C. Lightly spray a non-stick baking tray with oil.
  2. Sift flours, baking powder and mixed spice into a large bowl. Using your fingertips, rub in spread until mixture resembles coarse breadcrumbs.
  3. Stir in sugar and stem ginger. Lightly beat 1 of the eggs and add to dry ingredients with buttermilk, mixing quickly with a table knife. Form into a soft dough using your hands.
  4. Lightly dust a work surface with flour and gently press dough out until it is 1.5cm thick. Cut out 10 rounds using a 6cm fluted or plain cutter dipped in flour. Transfer scones to baking tray with a little space inbetween.
  5. Lightly beat remaining egg in a small bowl and use a pastry brush to brush the top of each scone with beaten egg. Bake for 12-15 minutes or until risen and golden. Scones are cooked when you tap the base of one scone and it sounds hollow. Transfer to a wire rack to cool slightly before serving.


SERVING SUGGESTION: Serve each scone with fruit spread and a dollop of 99% fat-free plain yoghurt.