I made some delicious scones with a twist this weekend: lemon and ginger. This was a recipe from one of the Waitrose Food magazines from May 2014 (link here). I also made my own stem ginger from this recipe by Every Nook and Cranny, as I was too lazy to go and buy some (yes, it is that easy)!! For this recipe, I used one piece of root ginger of the size you would ordinarily buy in a supermarket.
I made them to take over to my Mum's for her birthday. They were really moist with hot bursts of ginger.
225g self raising flour (although I added a bit more at the kneading stage)
2 tbsp white sugar
1/2 tsp salt
Lemon, zest and 1 tbsp of the juice
2 tbsp chopped stem ginger
1. Turn the oven on at 200C. Sprinkle an oven sheet with flour.
2. Mix flour, sugar and salt together. Rub in the butter to make a breadcrumb consistency.
3. Add the lemon zest and make a well.
4. Add the ginger and lemon juice to the milk and pour into the well.
5. Bring the mixture together first with a knife and then knead lightly by hand.
6. Roll out lightly and cut out six rounds and place on the baking sheet.
7. Bake for 20 minutes then transfer to a wire rack.
I debated between topping with lemon curd or jam, but opted for the latter, with the obligatory clotted cream, of course!!
Thank you for the recipe Waitrose. I can't believe this is the first time I have made them.
Love Mrs Jones x