Recipe for Ginger Scones with Carrs Flour

Ginger Scones

WITH CARAMEL AND CREAM


30 MINS prep

Bake
15
mins

INGREDIENTS

200g Carr’s Self Raising Flour

55g Butter

25g Golden Caster Sugar

2 Stem Ginger (drained and finely chopped)

150ml Milk

FOR THE FILLING

200g Granulated Sugar

90g Salted Butter (cut up into 6 pieces)

120ml Double Cream

Whipped Cream

1 tsp Salt

 

Carr’s Self Raising Flour

METHOD

Lightly grease a baking sheet and line with parchment.

Preheat oven to 220°C (Fan 200°C, Gas Mark 7)

Put the flour and a pinch of salt into a bowl and rub in the butter until it resembles breadcrumbs.

Stir in the sugar and stem ginger and add enough milk to form a soft dough.

Tip onto a floured work surface and knead very gently, then pat out to 2cm thick and cut into desired shape. Cut free hand into diamonds or use a regular 5cm round cutter. Knead together any leftover dough until it’s all used up.

Brush the tops of the scones with a little milk. Place in the oven and bake for 15 minutes.

TO MAKE THE CARAMEL FILLING

Heat the sugar in a medium saucepan over a medium heat, stirring constantly. The sugar will eventually melt into a thick amber liquid. Be very careful not to burn or touch, the sugar liquid is very hot.

Add the butter, once the sugar has melted. Be careful the mixture will bubble ferociously. Stir until the butter is melted.

Slowly pour the double cream into the mixture, be careful as it will spit and splatter. Boil for one minute, it will rise in the pan as it boils.

Remove from heat and stir in 1 tsp of salt. Allow to cool down before using.

If not using immediately, you can store the caramel in a jar for up to 2 weeks in the refrigerator. In this case warm the caramel up for a few seconds before using.

Cut the scones in half, spread with caramel and a dollop of whipped cream.

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