Lemon and Ginger Scones is a paid collaboration with Opies as part of their #FreetheGinger campaign. These lemon and ginger scones are just perfect for afternoon tea and remind me of summers with my Mum and a nice big pot of fresh tea. The combination of lemon and ginger is refreshing and slightly fiery at the same time. They are brilliant serviced with butter, but also equally delicious with either clotted cream and lemon curd.
Scones are brilliant to make with children. They are really simple to make and you don’t need any special equipment and I loved making them with my Mum in the kitchen when I was growing up. The trick is to use really cold butter and my mum always taught me to use plain flour and add fresh baking powder rather than self-raising flour. Also in this heat, a pastry cutter makes it so much easier as hot hands melt the butter rather than rubbing it in.
Opies challenged us to #FreetheGinger as so many people purchase a jar of ginger at Christmas and then leave it in the cupboard for the rest of the year. We decided to us the Stem Ginger in syrup for our scones. Opies use only the finest young stem ginger which is specially sourced from southern China. It is derived from the tender young roots of the ginger plant. As young ginger is used, this ensures a soft texture and no horrible ginger ‘stringy bits’ and perfect for scones and it doesn’t matter if the kids do not chop it up too finely.
Lemon and Ginger Scones
Ingredients
- 220g plain flour, plus extra for dusting
- 2½ tsp baking powder
- 2 tbsp caster sugar
- 55g salted butter, cubed and chilled
- 1 lemon, zest and 1 tbsp juice
- 4 spheres chopped stem ginger
- 125ml buttermilk, plus extra for brushing
How to make Lemon and Ginger Scones
Preheat the oven to 180˚C Fan, gas mark 6. Mix the flour, sugar and baking powder in a large bowl.
Add the butter and, using your fingers, work in until it reaches a breadcrumb consistency. When the boys’ were younger I called this tickling the mixture. In the heat use the pastry cutter to mix the butter and flour and make sure you have cold hands.
Stir in the lemon zest and make a well in the centre.
Tip: When letting younger children chop it is much less scary (as the adult) to use a double ended blade that they have to hold both ends of as it keeps their fingers clear!
Mix the stem ginger and lemon juice into the buttermilk.
Pour into the flour mixture and using a knife, roughly bring together.
Knead briefly and lightly to combine, then pat out on a surface to about 2cm thick.
Cut out 6cm rounds using a pastry cutter – you should make 6. Dip the pastry cutter in the flour first to make sure it doesn’t stick. Put on a lightly floured baking tray and brush with milk.
Bake for 18-20 minutes, until golden
Scones are best eaten on the day they are made which is why a recipe for six is perfect. However, you can freeze them.
Lemon and Ginger Scones
Instructions
- Preheat the oven to 180˚C Fan, gas mark 6. Mix the flour, sugar and baking powder in a large bowl.
- Add the butter and, using your fingers, work in until it reaches a breadcrumb consistency. When the boys' were younger I called this tickling the mixture. In the heat use the pastry cutter to mix the butter and flour and make sure you have cold hands.
- Stir in the lemon zest and make a well in the centre.
- Mix the stem ginger and lemon juice into the buttermilk.
- Pour into the flour mixture and using a knife, roughly bring together.
- Knead briefly and lightly to combine, then pat out on a surface to about 2cm thick.
- Cut out 6cm rounds using a pastry cutter – you should make 6. Dip the pastry cutter in the flour first to make sure it doesn't stick.
- Put on a lightly floured baking tray and brush with milk.
- Bake for 18-20 minutes, until golden