3 1/2 cups (350 g) 12 oz self-raising flour
3 level tsp (15 ml) baking powder
1 level tsp (5 ml) ground ginger
3/4 stick (6 tbsp) 3 oz (75 g) English butter
2 oz (50 g) porridge oats
60 ml (4 level tbsp) golden syrup (substitute light corn syrup)
7 fl oz (200 ml) milk, at room temperature
3 level tsp (15 ml) baking powder
1 level tsp (5 ml) ground ginger
3/4 stick (6 tbsp) 3 oz (75 g) English butter
2 oz (50 g) porridge oats
60 ml (4 level tbsp) golden syrup (substitute light corn syrup)
7 fl oz (200 ml) milk, at room temperature
method
1. Sift the flour with the baking powder and ground ginger into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the oats.
2. Warm the syrup gently and add to the milk. Mix the dry ingredients to a soft dough with the syrup and milk, adding more milk if necessary.
3. Roll out 1 cm (1/2 inch) thick on a floured work surface. Divide into 5 cm (2 inch) triangles, kneading and rerolling the dough until it is all used up.
4. Place the scones on buttered preheated baking trays. Glaze with milk and bake in the oven at 230°C (450°F) mark 8 for 10 - 12 minutes. Serve immediately.
2. Warm the syrup gently and add to the milk. Mix the dry ingredients to a soft dough with the syrup and milk, adding more milk if necessary.
3. Roll out 1 cm (1/2 inch) thick on a floured work surface. Divide into 5 cm (2 inch) triangles, kneading and rerolling the dough until it is all used up.
4. Place the scones on buttered preheated baking trays. Glaze with milk and bake in the oven at 230°C (450°F) mark 8 for 10 - 12 minutes. Serve immediately.
serving amount
makes about 20
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