Spiced ginger scones
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
Plain White Flour
135 g, 115g, plus 20g extra for dusting
1½ teaspoon(s), level
1 teaspoon(s), level
Low Fat Spread
Stem Ginger in Syrup
40 g, drained, finely sliced
Egg, whole, raw
2 large, raw
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a nonstick baking sheet with cooking spray.
- 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.
- 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.
- 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.
- 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.