Served as breakfast. Vegetarian dish.

SCONES

225 gm Self-raising Flour

1/2 teaspoon Salt

55 gm Butter

30 gm Caster Sugar

85 gm dried Apricots, chopped

150 ml Milk

1 Egg, beaten,to glaze

TO SERVE

150 ml double Cream, lightly whipped

2 pieces Gingerroot, finely chopped (candied)

2 Tablespoons Ginger Syrup

Oven temperature 220c/425f. Flour a baking sheet. Sift flour with salt into a large bowl. Rub in the butter until mixture resembles breadcrumbs. Stir in sugar. Add apricots. Make a deep well in the flour, pour in milk and mix to a soft, spongy dough with a knife. On a floured surface, knead dough lightly until it is just smooth. Roll or press out to 2. 5cm/1inch thick. Stamp into rounds with a pastry cutter. Brush scones with beaten egg for a glossy crust, spinkle with flour for a soft one or brush with milk for a light gloss and soft crust. Bake scones at top of preheated oven for seven minutes or until well-risen and brown. Leave to cool on wire rack or serve hot from oven. Stir chopped ginger and ginger syrup into whipped cream. Cut scones in half horizontally and sandwich together with ginger cream.

Preparation time: 25 minutes

Cooking time: 35 minutes

Serves: 6

You may also be interested in ...