Photo of Spiced ginger scones by WW

Spiced ginger scones

Points® value
Total Time
30 min
15 min
15 min
Nothing beats a warm scone, fresh from the oven, for an afternoon teatime treat. These are flavoured with stem ginger to make them even more special.


Calorie controlled cooking spray

4 spray(s)

Wholemeal Flour

115 g

Plain White Flour

135 g, 115g, plus 20g extra for dusting

Baking powder

1½ teaspoon(s), level

Mixed Spice

1 teaspoon(s), level

Low Fat Spread

75 g

Caster Sugar

40 g

Stem ginger in syrup

40 g, drained, finely sliced

Egg, whole, raw

2 large, raw


3 tablespoon(s)


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a nonstick baking sheet with cooking spray.
  2. Sift the flours, baking powder and mixed spice into a large mixing bowl. Using your fingertips, rub in the low-fat spread until the mixture resembles coarse breadcrumbs.
  3. Stir in the sugar and stem ginger. Lightly beat 1 of the eggs and add to the dry ingredients with the buttermilk, mixing quickly with a table knife. Form into a soft dough using your hands.
  4. Lightly flour the work surface and gently roll out the dough until it’s 1½cm thick. Cut out 10 rounds using a 6cm cutter dipped in flour. Transfer the scones to the baking sheet.
  5. Lightly beat the remaining egg in a small bowl and use a pastry brush to brush the top of each scone with the beaten egg. Bake for 10-15 minutes until risen and golden, then transfer to a wire rack to cool slightly before serving.


Try serving each scone with 1 teaspoon low-calorie jam and 1 tablespoon half-fat crème fraîche.