these scones were so yummy we ate them while they were still a little warm,
they have ground ginger, stem ginger in syrup and candied ginger in them,
i added some cinnamon and nutmeg too to give them a seasonal flavour and made some cranberry curd to have with them.
i glazed them with a little syrup from the jar of stem ginger and mixed it with some icing sugar and added some chopped candied ginger on top.
360g 2 and half cups plain flour
100g 1/2 cup brown sugar
8 tbsp butter
150ml 2/3 cups double cream
1 tbsp molasses
1 tsp baking powder
pinch of salt
2 tbsp ground ginger
1 tbsp ground cinnamon
1/4 tsp nutmeg
2 tbsp chopped stem ginger and ginger syrup from the jar
4 tbsp chopped candied ginger
preheat the oven to 200c
In a food processor add the flour, salt and baking powder and sugar and mix together the add the dry spices.
then add the butter and mix until the mixture resembles bread crumbs.
Mix together with egg and cream and molasses and ginger syrup and pour into the mixer and pulse until it comes together.
Chop the candied ginger and stem ginger into small chunks then gently fold into the dough. Shape into a large circle and and flatten it then slice in to 8 triangles
brush some more cream over the top and bake for 20 minutes.
Mix 1 tsp of ginger syrup and a little water with some icing sugar until it makes a glaze and coat the top each scone and sprinkle on some more candied ginger.
for cranberry curd
2 cups of cranberries (1 bag)
1 cup water
110g 1/2 cup sugar
3 egg yokes
5 tbsp butter
in a pan add the cranberries and water and add enough so they are almost covered.
leave to boil for 5 minutes.
Stir over the heat until they are all broken down the push through a sieve into a clean pan so you have a smooth puree.
add the sugar and yokes and stir continuously over a low heat until it thickens then take off the heat. Stir in the butter and pour into a clean jar.
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