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  • Tomboy Cakery

STRAWBERRY & GINGER SCONES


This recipe works for both fresh and frozen strawberries.

Ingredients


4 c plain flour

5 tsp baking powder

100 gm butter

1 heaped tbsp ground ginger

1 dtsp golden caster sugar

1 orange zest and juice

1 bottle Bundaberg ginger beer

1/2 c milk or cream

2 punnets of strawberries sliced randomly

Preheat oven to 175 degrees.

In a large bowl put the flour, butter and baking powder. Rub together with your hands until combined.

Add all the remaining ingredients. Use a sharp knife to cut through the mixture. This will mix and break up the strawberries into the dough. Add more milk or cream if the mixture is too dry. You want it to be mouldable but have no bits of dry flour on the bottom of the bowl.

Tip out onto a floured surface. Sprinkle with a little more flour.


Cut the dough in half and then roll into two logs. You can get 5 lovely sized scones from each log.

Gently shape into rounds or rectangles whatever you prefer.


Brush with milk, top with a strawberry and sprinkle with a little extra sugar.


Fan bake for 25 minutes.


Serve with cream, butter, marmalade, jam, whatever you like.


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