Name: Gingery buttermilk scones
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 12
Cuisine: British
Ingredients: 450g self-raising flour plus extra for dusting; 1 tsp ground ginger; 100g unsalted butter chilled, diced; 75g caster sugar; 250ml buttermilk; 1 egg white lightly beaten; 1 tbsp granulated sugar

Home
Recipes
Gingery buttermilk scones

Gingery buttermilk scones

Good Food team

Save recipe

Makes 12

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.2 out of 5.6 ratingsRate

loading...

A teaspoon of ground ginger adds warmth to classic scones - try with homemade Rhubarb & ginger jam and clotted cream

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Rhubarb & ginger jam

A star rating of 4.9 out of 5.87 ratings

Ingredients

Nutrition

Units:

MetricUS

450g self-raising flour

plus extra for dusting
1 tsp ground ginger
100g unsalted butter

chilled, diced
75g caster sugar
250ml buttermilk
1 egg white

lightly beaten
1 tbsp granulated sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal225
fat7g
saturates5g
carbs38g
sugars10g
fibre1g
protein4g
salt0.39g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Sieve the flour, ginger and a pinch of salt into a large mixing bowl. Add the butter and cut into the mixture using a round-ended knife. Then use your fingers to rub the butter into the flour until it resembles fine breadcrumbs. Add the caster sugar and mix to combine.
step 2

Make a well in the middle, add the buttermilk and stir in using the knife again. Once it comes together, use your hands to bring the dough into a ball. Tip out onto the work surface and very lightly knead for 30 secs until almost smooth.
step 3

Lightly dust the work surface with flour and roll or flatten the dough into a square roughly 2cm thick. Using a long knife, trim the edges, then cut the dough into 6-7cm squares. Arrange the squares on a baking sheet, brush the tops with the beaten egg white, sprinkle with granulated sugar and bake on the middle shelf of the oven for about 10 mins until well risen and golden brown. Serve warm with Rhubarb & ginger jam and clotted cream.

Recipe from Good Food magazine, February 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now