Sunday, 23 October 2011
I'm always on the lookout for a new scone recipe. We do love our scones in this house, to say the least.
They make a nice snack for supper in the evening with a hot drink whilst watching a bit of something on the telly . . . I always keep some done up in the freezer, just waiting for that unexpected company to drop in . . .
We quite often have them on Sunday afternoons. I don't really do a big Sunday Lunch these days, not with church and all . . . we just have what I can rustle up when we get in from church and then I bake us a treat for later on . . . like scones.
This recipe comes from the Australian Women's Weekly Afternoon Tea book. I love the Australian Women's weekly books. They always have nice recipes in them.
I have been wanting to make these for a while now and finally got around to it today. The raisins are my own addition, as is the candied ginger on top. In truth, I don't think I would go to the trouble of adding the raisins again . . . they didn't really add much. The ginger on top though is great! The scones are light and crumbly and that lemon glaze is just the ticket!
They went down a real treat with some hot lemon and ginger tea. A real treat! So good in fact that I might have another one when I get off of here.
Don't they say feed a fever, starve a cold? Or is it the other way around. Me? I'm not taking any chances. I'm not starving anything! (just in case.)
*Gingerbread Scones with a Lemon Glaze*
Makes about 16
Delicious scones, with a tender crumb, and a bit of a snap! The raisins are optional. So is the chopped candied ginger on top. Fabulous!
1 ounce butter, softened
55g of soft light brown sugar (1/4 cup, firmly packed)
1 large free range egg yolk
375g self raising flour (2 1/2 cups)
3 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
250ml of buttermilk (1 cup)
2 TBS treacle or golden syrup (can use molasses)
a handful of raisins (optional)
Additional buttermilk for tops
For the Lemon Glaze:
160g icing sugar, sifted (1 cup)
1/2 ounce of butter, melted
1 TBS fresh lemon juice (more if needed)
To decorate some chopped candied ginger or lemon zest(optional)
Preheat the oven to 220*C.425*F/ gas mark 7. Butter a 9 inch square cake tin. Set aside.
Cream together the butter, brown sugar and egg yolk until light and fluffy, in a large bowl. Sift the dry ingredients together. Mix together the buttermilk and the syrup. Add the dry ingredients to the creamed ,mixture along with the buttermilk mixture. Use a knife to cut the buttermilk mixture through the flour to make a soft and sticky dough. (If using raisins add them now.) Turn out onto a lightly floured surface and knead lightly until smooth. Pat out into a 3/4 inch thick round. Cut with a sharp round 2 inch cutter, tapping straight down and up. Place the rounds into the baking pan, just barely touching. Gently knead the scraps and repeat until all are used. Brush the scones with some additonal buttermilk.
Bake for about 20 minutes, until risen and golden brown. Remove from the oven and allow to cool for 10 minutes before proceeding.
Whisk together the ingredients for the lemon glaze until you have a smooth drizzable icing. You may need more lemon juice to give you the right consistency. Spoon this glaze over the warm scones and decorate the tops with some candied ginger or lemon zest.
These scones are best made on the day of serving, although they can be rozen for up to 3 months, unglazed. Thaw in an oven, wrapped in foil, before glazing.
Cooking in The Cottage today, some delicious Stuffed French Toast.