Sunday, April 10, 2011

Ginger Scones

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.

Ginger Scones
(make 8)

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)

whipped cream
ginger marmalade


  1. Combine flour into the mixing bowl with sugar and salt.  Add the beaten egg, cream, cordial, soda water and glazed ginger.
  2. 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.  
  3. 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.

Ginger Scones