Gingerbread Scones
Makes 6 depending on the size
for the scones
250g plain flour
60g chilled butter
1½ tsp baking powder
¼ tsp nutmeg
½ tsp ground cinnamon
1/8 tsp allspice
¼ tsp ground ginger
Pinch of salt
Pinch of ground black pepper
2 tbsp brown sugar
3 tbsp white chocolate drops/pieces
120ml milk approximately
Egg wash (1 egg and 2 tbsp water), to glaze
Ginger caster sugar, to sprinkle on top
60g sifted icing sugar
2 to 3 tbsp lemon juice
To prepare the scones, preheat the oven to 220°C/ fan 200°C/ gas 7.
Line a baking tray with parchment paper.
Sift the flour into a bowl.
Rub in the chilled butter until the mixture resembles fine breadcrumbs.
Add the baking powder.
Sift in the spices.
Add salt, pepper, sugar and white chocolate drops/pieces.
Make a well in the middle, add most of the milk and mix to a soft dough.
Turn out onto a floured surface and knead lightly. Roll out to about 2 ½ cm thick.
Cut the dough into triangles.
Place scones onto a tray, glaze with the egg wash and sprinkle the tops with ginger sugar. (3 tbsp caster sugar and ½ tsp ground cinnamon)
Place immediately into the oven to bake for about 15 to 17 minutes or until golden, risen and cooked.
Mix the icing sugar and some lemon juice to make a thick paste.
Leave to cool, drizzle the top with icing and serve immediately.
