Fancy mixing things up?
Try different ready-to-eat dried fruits in place of the prunes – choose your favourite.
Ginger & prune scones
Give your scones an autumnal twist with this ginger and prune scones recipe courtesy of Dairy Diary... perfectly complemented with a dollop of jam and clotted cream!
Brought to you by Dairy Diary
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- 175g (6oz) self-raising flour
- 175g (6oz) wholemeal flour
- 1 tbsp baking powder
- a good pinch of salt
- 75g (3oz) dark soft brown sugar
- 50g (2oz) stem ginger, drained and chopped
- 75g (3oz), ready-to-eat pitted prunes, chopped
- 40g (1½oz) butter, cut into small pieces
- 200ml (7fl oz) buttermilk or natural yoghurt
- milk, to glaze
- jam and clotted cream, to serve (optional)
Preheat the oven to 220°C/Gas Mark 7 and line two baking sheets with non-stick baking paper.
Mix together all the ingredients except the butter and buttermilk or yoghurt in a bowl. Then rub in the butter until the mixture resembles fine breadcrumbs.
Pour in the buttermilk or yoghurt and mix with a knife to make a fairly stiff dough. Bring together with your hands and tip out onto a lightly floured work surface. Pat the dough to 2.5cm (1in) thick. Using a 5cm (2in) diameter cutter dipped in flour, cut out 12 rounds, gathering up and re-rolling the trimmings. Place the rounds well-spaced apart on the baking sheets, brush the tops with a little milk, and bake for 12-15 minutes until well risen, firm and golden and sound hollow when tapped on the bottom.
To serve now: Transfer the scones to a wire rack to cool. Serve warm with jam and clotted cream. To freeze: Place the scones to be frozen in rigid plastic containers in a single layer. Cover, seal and label. Use within 1 month. To serve from the freezer: Place as many scones as required on a wire rack and thaw at room temperature for about 1 hour, then warm through in the microwave for 10-15 seconds.