Pear and ginger scones

I love baking scones and this is a lovely combination of smooth fresh fruit and firey ginger. Makes 8 to 12 depening on the size of your cutter.

8oz self raising flour
1 teaspoon baking powder
2 3/4 oz margarine
2 to 3 tbsp caster sugar to taste
1 eating pear
small handful of preserved ginger pieces (either crystalised or candied)
1 egg
splash of rice milk, water, fruit juice or cow’s milk, to bind.

1) rub flour, baking powder, margarine and sugar together in a mixing bowl until it resembles breadcrumbs
2) chop pear and ginger into small pieces and add to flour mix.
3) add an egg and blend all together to form a dough. It will be quite dry and crumbly so add a small splash of liquid and bring it together into a dough that can be rolled/flattened and keep it’s shape.
4) flatten out to about 1/2 to 1 inch thick, and cut scones with a straight sided, sharp edged cutter (so that it can chop through the pear and ginger pieces cleanly)
5) arrange on a baking tray and cook at about 180 degrees for about 10 to 15 minutes or until golden

For other sweet scones, how about:
citrus juice & rind
other fresh fruit, e.g. pineapple or banana
carob powder
brown sugar (to make a toffee flavour)
chipped up caramac bars

Or for savoury scones, leave out the sugar, and use a pinch of salt along with any combination of:
cheese
dried herbs (rosemary is delicious!)
onion

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About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Cakes and pastries, snacks and tagged , , , . Bookmark the permalink.

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