Name: Ginger & White scones
Yield: Makes 7
Ingredients: 225 g self-raising flour, plus extra for dusting; 30 g caster sugar; 50 g unsalted butter, cubed; 1 large free-range egg; pinch of salt; 1 tsp baking powder; 100 ml milk, plus extra for glazing; sunflower oil, for greasing; strawberry jam; clotted cream

Preparation info

Makes
7

Difficulty
Medium

Appears in

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.

Ingredients

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

Method

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

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