Prep Time

20 mins

Cook Time

8-10 mins

Makes

18

Ingredients

2 cups self-raising flour
1/2 teaspoon salt
30g cold butter, chopped
1/3 cup buttermilk
1/2 cup Buderim Ginger Ginger Refresher
50g Buderim Ginger Naked Ginger, Crystallised Ginger or Glacè Ginger, finely chopped

Method

  • Preheat oven to very hot [220°C].
  • Combine flour and salt.
  • Rub in butter to resemble breadcrumbs.
  • Combine buttermilk and Ginger Refresher, add all at once to flour.
  • With a knife gently mix until most of dry ingredients are moistened, adding a little extra buttermilk if it feels at all dry.  Whilst in bowl using fingertips gently gather dough into a ball and gently knead with fingertips until dough is smooth.
  • Turn on to a lightly floured board. Pat or roll out to 2cm thickness.
  • Cut into rounds using a 6cm scone cutter, pushing cutter straight down into dough then pull it out without twisting for scones that will rise evenly. [You can re-roll scraps and cut additional scones, but they are never a tender as the first cut].
  • Place on baking tray and glaze tops with milk.
  • Bake in preheated oven for 8 to 10 minutes or until tops are golden brown in colour.

For even more of a ginger hit try this variation:

Ginger Marmalade Scones: Make-up 1 quantity above scone dough. Bake as directed for 6 to 8 minutes, remove from oven, brush tops with about 1/3 cup Buderim Ginger Original Ginger Marmalade or Buderim Ginger Ginger Lemon & Lime marmalade. Return to oven and continue baking for 2 minutes or until marmalade bubbles.

Helpful Notes

Serve hot with Buderim Ginger Ginger Lemon & Lime Marmalade or Buderim Ginger Original Ginger Marmalade and whipped cream lightly sweetened with a couple of teaspoonsful of Ginger Refresher.

A quick method – as it saves rubbing in butter, melt butter gently. Add to buttermilk and Ginger Refresher, then mix into flour.

A standard Australian Metric 250mL cup & 20mL tablespoon measuring sets are used

The New Zealand Metric tablespoon measure = 15mL or 3 teaspoons

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