Ginger & White scones


Preparation info

  • Makes


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Remember to be light with your hands when making scones – it’s important not to overwork the flour and butter. When it comes to stamping them out, make sure they’re at least 3cm high. If not, your scones will be sad, flat little affairs, and that’s no fun at all.


  • sunflower oil, for greasing
  • 225 g self-raising flour, plus extra for dusting
  • 1 tsp baking powder


Preheat the oven to 220°C/fan 200°C/gas mark 7. Lightly oil a baking sheet and dust with a little flour.

Put the flour, baking powder, butter and salt into a large bowl and pulse in a food processor or rub in with your fingertips until the mixture resembles coars