Spiced ginger scones
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 10 • Difficulty: Easy
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.
Ingredients
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
Buttermilk
3 tablespoon(s)
Instructions
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.
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