As regular readers will know, I do love a good scone - light or substantial, fruited or plain, served with butter, jam, clotted cream, or all of these, or even on their own!
So when Karen of Lavender and Lovage (who co-hosts with Kate of What Kate Baked) announced that this month's Tea Time Treats theme was scones, I was very pleased. Why then, has it taken me until almost the deadline to find a treat that I want to share with you? I kept imagining more and more delicious flavour combinations that I could add to tempt you to make my scones, something different, something unusual, mango and cardamom perhaps? or maybe chilli and chocolate? but then I realised that when I want scones I want something old fashioned, but with a little twist. A teatime treat, but not one you'd be able to buy in a tea shop or the supermarket.
One of my favourite flavours is ginger. And black treacle and ginger are a combination made in heaven so it is with great pleasure that I give you my Crystallised Stem Ginger and Treacle Scones.
Crystallised Stem Ginger and Treacle Scones
225g self raising flour
1/2tsp baking powder
2 tsp ground ginger
1 rounded tbsp black treacle (about 35g)
40g crystallised stem ginger, chopped small
A little flour to sift over
- Preheat the oven to Gas 6 1/2/210C. Line a baking tray with parchment paper.
- Place the flour, baking powder and ginger into a bowl, mixing to distribute the ingredients. Add the butter and rub in until it looks like breadcrumbs.
- Measure the milk into a jug, add the treacle and warm gently in the microwave. I did this to help the treacle distribute evenly through the mixture. Mix well until the treacle has dissolved in the milk.
- Add the crystallised stem ginger to the dry ingredients and mix in.
- Add the milk/treacle mixture and stir, bringing together the dough. Add a touch more milk if the dough seems too dry and crumbly.
- Tip onto a smooth surface. If necessary, bring together all the crumbs, but I don't knead my scone dough. Pat out the dough to not less than about 1 1/2" or 4cm thick.
- Cut out rounds (I used a 2"/5cm cutter) and place on baking tray. Dust lightly with flour - or you could brush with milk.
- Bake for 16-18 minutes until risen and golden (slightly tricky to tell as they start out darker than normal!)
- Allow to cool on a wire rack.
Best eaten the day of making, but I often freeze leftovers to warm in the microwave - yum!
Perhaps not my favourite scone recipe, a touch crumbly but nice and light, with the treacle adding more perhaps in the way of colour than flavour, but still adding its own sweetness to an otherwise unsweetened scone. The ground ginger adds the background ginger flavour and the crystallised stem ginger gives the real punch of ginger flavour for the ginger lover. Great with butter but even better with some ginger conserve.