Wholemeal Lemon & Ginger Scones

Wholemeal Lemon & Ginger Scones

Photography by Ctrlaltdelete Design Solutions (Copyright 2017)

There is absolutely nothing better than a proper homemade scone, with lashings of fruit preserve and a cuppa; the perfect afternoon treat one feels.

One must admit  though that I did pinch the very basic ingredient measurements off of the marvellous Paul Hollywood as his recipe really is fail-safe, but taking away a couple of ingredients not needed.

As you may know by now, I am not one to stick to tradition when it comes to baking, I do love to have a play with flavours and create something that is just that extra bit special and my version of this scone recipe is no exception! Crunchy on the outside, fluffy on the inside the lemon and ginger really compliment each other (as well as a couple of other unconventional ingredients) and give a whole new dimension to what is a traditional British afternoon tea table must have.

What Will I need?

Scales

Measuring spoons

1 x Large mixing bowl

Grater

1 x Measuring Jug

1 x Wooden Spoon

1 Pallet knife (OR dinner knife if you don;t own a pallet knife)

Rolling pin

Round OR Square Cookie Cutter (7cm recommended)

Small glass OR Cup

Pastry brush (if you have one)

Ingredients

Makes 6-7 Scones

400g Wholemeal Bread Flour

50g Plain Bread Flour (plus an extra 50g)

80g Soya OR Sunflower Butter

5 tsp. Baking Powder (I’m not joking!)

100g Coconut Sugar

50g Golden Unrefined Granulated Sugar (such as Billington’s)

Zest 1 x Lemon

1 tsp. Ground Ginger

1 tsp. Ground Cinnamon

Pinch of Pink Himalayan Rock Salt OR sea salt

250ml Almond OR Soya Milk plus a little extra for glazing

Method

Pre-heat your oven to 225 degrees C

1. Line a baking sheet with Baking Parchment (NOT Greaseproof paper as your scones will get papery bottoms and we don’t want that!).
2. Place your flour in a large mixing bowl along with the butter and then rub together with your fingertips to resemble fine Breadcrumbs.
3. Place the remainder of the dry ingredients in with the flour mixture then mix well with a wooden spoon until well incorporated.
4. Make a well in the centre of the dry mixture and pour about half the Almond OR Soya Milk and then mix well, turning the bowl in a clockwise motion (this helps to add air into the mixture evenly). Add the remainder of the milk to form a dough; the mixture should be quite wet and stick at this point.
5. Tip the dough onto a clean work surface; then pour the 50g of plain white flour over the top. Fold one quarter of the dough over the flour then make a quarter turn, repeat this another 3 times until all of the flour has been folded into the dough (this again helps to add air into the dough).
6. Lightly flour your work surface then roll out your dough about 3cm in thickness, then brush it with a little of the dairy free milk (OR use your fingers if you don’t have one), then fold in half. With your hands pat the dough to about 5cm thickness.
7. Cut 7 rounds OR Cut into squares with a clean sharp knife. Place on your lined baking sheet and let rest for 5 minutes to allow the baking powder to work it’s magic a little.
8. Brush your scones with a little dairy-free milk, sprinkle with a little sugar if you wish and let bake for 25 minutes. Allow them to cool for 15 minutes then serve warm.

TIP! For a really crisp crust, opt for the granulated golden sugar

Serving Suggestions

I like to keep it simple by serving these warm with lashings of Raspberry Conserve OR a dairy and egg-free Lemon Curd and a good old fashioned cup of Earl Grey tea, but it MUST be served out of a proper Teapot, Cup and Saucer, nothing else will do! 

Enjoy and let me know how you get on, I would so love to see your results!