Ginger and walnut scones

Name: Ginger and walnut scones
Cook time: 15 min
Total time: 15 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 400.00 ml flour cake; 15.00 ml Baking powder; 2.00 ml salt; 65.00 ml butter or margerine; 30.00 ml castor sugar; 80.00 ml ginger preserve, chopped; 30.00 g walnuts chopped; 1.00 eggs extra-large; 50.00 ml milk

10 servings Cooking: 15 mins

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By Food24 November 03 2009

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Ingredients (9)

400.00 ml	flour — cake
15.00 ml	Baking powder
2.00 ml	salt
65.00 ml	butter — or margerine
30.00 ml	castor sugar
80.00 ml	ginger — preserve, chopped
30.00 g	walnuts — chopped
1.00	eggs — extra-large
50.00 ml	milk

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Method:

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.