Both Easter and Mother's Day are the two times I really get inspired to bake scones. When I had my little cafe, I made these scones everyday! I had very loyal customers that would make sure they came by in the morning to get one hot out of the oven. In my opinion they are best served with Devon Cream and raspberry jam. Devon cream is a thick cream made from full fat cows milk. It's rich creamy texture is a perfect accompaniment to scones. You can find it in the dairy section of larger grocery stores.
Orange Ginger Scones
Makes 8 scones
2 cups all purpose flour
4 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1 tsp ground ginger
Rind of 1 orange, finely grated with a rasp
1/2 cup plain yogurt
1/2 cup cold butter, cut in cubes
- Preheat the oven to 400°F. Line a baking sheet with a silicone mat. This will ensure that the scones do not get too brown on the bottom.
- In a large bowl, combine the flour, baking powder, salt, sugar, ginger and orange rind. Set aside.
- In a separate bowl, whisk together the egg and yogurt. Set aside.
- Using your fingers or a pastry cutter, incorporate the cold butter into the flour mixture until it forms small crumbs.
- Add the yogurt miture and incorporate into a ball.
- Turn onto a floured surface and knead gently about 10 times. Form the dough into a circle about 8-10 inches in diameter and cut into 8 wedges, like you are cutting a pizza.
- Place the wedges onto the baking sheet and bake for 15-20 minutes.
- Serve warm with Devon cream and jam.
Items used in this recipe