This is the best scone I have made so far, the texture is soft and not sticky. It is as good as the scone you get from the Ginger Factory. I combine the recipe from the CWA Cookbook and the recipe from the packet of glazed ginger. I am not sure whether it is the soda water making this scone so soft or the use of the mixer creating a light dough. I give some to my sister as she likes scones, otherwise I may eat the whole lot.
2 cups self-raising flour
1 egg, beaten
1/2 cup lite cream
1/4 cup soda water
1 tablespoon castor sugar
2 tablespoons ginger cordial
2 heaps tablespoon glazed ginger, chopped
pinch of salt
egg wash (1 tablespoon of egg and 1 tablespoon of milk)
- Combine flour into the mixing bowl with sugar and salt. Add the beaten egg, cream, cordial, soda water and glazed ginger.
- Use the dough hook for the mixer, mix with low speed till a soft dough is formed. Place the dough onto a lightly floured surface, sprinkle some flour on top and flatten it to about 2cm thick.
- Use a scone cutter to into 8 scones and glaze with egg wash. Place the scones on a paper lined baking tray and bake at 220c for 12-15 minutes. The scone is cooked if it sounds hollow when tap on top. Serve with whipped cream and ginger marmalade.