Ginger scones

Makes: 8

Preparation: 15 min

Cooking: 30 min

• 200 g ground almonds

• 500 ml (2 c) flour

• 30 ml (2 T) castor sugar

• 2,5 ml (½ t) bicarbonate of soda

• 10 ml (2 t) baking powder

• 2,5 ml (½ t) salt

• 125 g hard butter, grated

• 1 egg

• 250 ml (1 c) buttermilk

• 2,5 ml (½ t) vanilla essence

• 15 ml (1 T) preserved ginger, chopped

• 60 g slivered almonds

Preheat the oven to 180°C. Line a baking sheet with baking paper.

1. In a large bowl whisk together the ground almonds, flour, sugar, bicarbonate of soda, baking powder and salt. Use a fork to toss in the grated butter.

2. In a separate bowl whisk together the egg, buttermilk, vanilla essence and ginger. Add to the dry ingredients and use a fork to gently combine. As soon as it resembles a rough dough, turn out onto a lightly floured surface. Knead for 5 minutes or until the dough comes together in a ball. Transfer to a prepared baking sheet.

3. Flatten the dough into a circle, and cut 8 triangles, leaving the circle intact. Sprinkle with almonds and bake for 30 minutes, or until golden brown. Serve warm or cold with jam.

#ginger #scones