Ginger and walnut scones

Recipe from: 7/29/1999 12:00:00 AM
Ingredients 9
Servings 10
Time

Ingredients

  • 400
    ml
    cake flour
  • 15
    ml
    baking powder
  • 2
    ml
    salt
  • 65
    ml
    butter or margarine
  • 30
    ml
    castor sugar
  • 80
    ml
    chopped ginger preserve
  • 30
    g
    chopped walnuts
  • 1
    extra-large egg
  • 50
    ml
    milk
 

Method

+/- 15 min
 
Preheat the oven to 220 ºC and spray a baking sheet with non-stick spray or butter lightly. Sift the dry ingredients together and rub in the butter. Add the sugar, ginger preserve and nuts. Beat the egg and milk together and cut into the dry ingredients with a knife until just blended. Lightly gather the dough into a ball and roll out into rectangle about 2 cm thick. Cut out scones with a cookie cutter and arrange on the prepared baking sheet. Brush the tops of the scones with beaten egg and milk and bake for about 15 minutes until done and lightly browned. Serve lukewarm with butter. Makes 10 scones.
 

Read more on: bake
 

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