| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tamara2 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Self raising flour |
| 1 |
|
Pinches salt |
| 1 |
ts |
Ground ginger |
| 1 |
tb |
Finely minced crystallised ginger; (optional) |
| 2 |
tb |
Butter; chilled and finely |
|
|
; diced |
| 160 |
g |
Dried figs; very finely chopped |
|
|
; or sliced |
| 4 |
tb |
Water |
| 4 |
tb |
Milk |
INSTRUCTIONS
Preheat the oven to 230°c.
Sift flour, salt and ground ginger together and place in a large bowl.
Rub in the butter with your fingertips until the mixture resembles fine
breadcrumbs. Add the crystallised ginger and figs then add the combined
milk and water and mix gently but thoroughly until the dough comes
together.
Turn out the dough, adding a little flour if the dough is sticky. Knead
very briefly until the dough is manageable - do not overmix.
Flatten the dough to 2-3cm. thickness then use a 6cm. cutter to cut out
rounds.
Place the cut rounds on a non-stick oven tray then gather up any remaining
scraps and knead briefly. Cut as many more rounds as possible then place
these on the oven trays.
Brush the scones with a little milk then bake for 10-12 minutes until
golden.
Serve with butter, marmalade or jam.
Converted by MC_Buster.
Per serving: 651 Calories (kcal); 27g Total Fat; (34% calories from fat);
7g Protein; 108g Carbohydrate; 70mg Cholesterol; 417mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 7 Fruit; 5 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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