Ginger scones

8 servings Prep: 15 mins, Cooking: 30 mins

A new twist on the tea-time favourite.

By Hope Malau November 06 2017
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Ingredients (12)

200 g almonds — ground
500 ml flour
30 ml castor sugar
2.2 ml Robertson's bicarbonate of soda
10 ml Robertson's baking powder
2.5 ml salt
125 g butter — hard, grated
1 eggs
250 ml LANCEWOOD® Buttermilk
2.5 ml vanilla — essence
15 ml ginger — preserved, chopped
60 g almonds — slivered
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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.

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