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)
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
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:
dried herbs (rosemary is delicious!)