Ginger scones

Recipe Disclaimer

Tap for method

Ingredients (12)

200 g	almonds — ground
500 ml	flour
30 ml	castor sugar
2.2 ml	Bicarbonate of soda
10 ml	Baking powder
2.5 ml	salt
125 g	butter — hard, grated
1	eggs
250 ml	Buttermilk
2.5 ml	vanilla — essence
15 ml	ginger — preserved, chopped
60 g	almonds — slivered

Tap for ingredients

Method:

A new twist on the tea-time favourite.

Preheat the oven to 180°C. Line a baking sheet with baking paper.

1. In a large bowl whisk together the ground almonds, flour, sugar, bicarbonate of soda, baking powder and salt. Use a fork to toss in the grated butter.

2. In a separate bowl whisk together the egg, buttermilk, vanilla essence and ginger. Add to the dry ingredients and use a fork to gently combine. As soon as it resembles a rough dough, turn out onto a lightly floured surface. Knead for 5 minutes or until the dough comes together in a ball. Transfer to a prepared baking sheet.

3. Flatten the dough into a circle, and cut 8 triangles, leaving the circle intact. Sprinkle with almonds and bake for 30 minutes, or until golden brown. Serve warm or cold with jam.