Ginger and lemon..
So here goes..
10 oz SR flour
2 oz sugar + 1 oz for topping
1tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
2 oz butter
1 egg large
1 oz glace ginger
To start with measure out your sugar, and grate the zest of the lemon into the sugar, mix and cover then leave for about an hour to infuse.
To a large bowl ad the flour,baking powder,salt,soda and the butter, rub together with your fingertips until the butter is worked in and it all resembles breadcrumbs.
Measure out your ginger..this is how it looks.. The tub I bought was called 'Glace Ginger'
the pieces, even though small, were too big for me as I am not a great lover of strong ginger. So I measured out the 1 ounce and then chopped it finer.. If you love ginger then leave it as it is, or add more to your own taste.
add the lemony sugar and the ginger to the flour etc and mix really well so that the lemon zest and ginger are evenly distributed.
Put the egg into a jug and add the juice from half of the lemon and beat well. Add this to the bowl and mix. Finally add the buttermilk and mix.
Turn out onto a floured surface and knead gently, you do not need to roll scone mix out with a rolling pin, simply flatten slightly with your hands. cut into rounds and place on a tray. Brush on a little milk.
Bake at 400F/200C/Gas 5 for approx 20minutes or until golden .
When they are ready, remove from oven and put onto a cooling tray...
add the juice from the other half of the lemon and 1 ounce of sugar into a bowl and microwave for 30 seconds. Stir well and then put back in for another 30seconds..
Drizzle the sugar/lemon mix over the hot scones and leave to cool.
when they are fully cooled, slice them in half and top with clotted cream and strawberry halves..
Make a pot of tea and enjoy!