Ingredients

  • 2070 grams flour
  • 4 ½ teaspoons salt
  • ⅜ cups baking powder
  • 180 grams sugar, caster
  • 180 milliliters ginger syrup
  • 270 grams butter, unsalted, melted
  • 660 milliliters milk
  • 660 milliliters whipping cream
  • 6 egg
  • 510 grams ginger root, in syrup chopped
  • 1350 grams clotted cream

Directions

Combine dry ingredients. Add ginger and toss. Add liquid ingredients until ingredients just come together. Turn out onto floured board and roll out to 2.5 cm. Cut into triangles or rounds place on baking sheet. Brush tops with cream. Bake at 375*F/190*C/GM 5 for 4 minutes. Rotate and continue baking for 5 minutes or until done. Remove onto wire rack. Store in tin when cool.

Notes
Serving Ideas:Original serves 8, makes 16-18 scones. Rescale back to 20 then change info and ingr to 8.


Categories
Bisquits/Scones
Keywords
Bisquits/Scones
MacGourmet downloadGinger Scones. To import, drag image to your MacGourmet recipe box.