- 750g self-raising flour
- 185g baking margarine
- 120g caster sugar
- 1tsp ground ginger
- 85g stem ginger, drained and cut into small pieces. Keep the syrup to one side.
- 125g frozen raspberries
- 100ml ginger beer
- 250ml oat drink
If you don't have a mixer, you can make these scones with a standard mixing bowl, spoon and your hands.
Pre-heat the oven to 180°C (160°C fan/gas mark 4) and line a baking tray with parchment paper.
Put the flour and margarine into the bowl of your mixer. Attach the paddle beater and mix on a low speed for 3–4 minutes, or until the mixture resembles fine breadcrumbs.
Add the sugar, ground ginger and stem ginger. Mix gently to combine.
Add the frozen raspberries. Continue to mix on a low speed until the raspberries are evenly distributed.
Remove the paddle beater and replace with the dough hook. Add the ginger beer and ¾ of the oat drink into your mix. Combine everything together until you form a shaggy dough – everything should be combined but the dough is still a little lumpy. If the dough is looking a little dry, add in the remaining oat drink.
Tip your dough onto a lightly floured work surface and gently work the dough with your hands until everything comes together.
Roll out the dough so it's roughly 4cm thick. Use a 7cm straight-edged round cutter to cut out 12 scones. You'll need to roll out the dough again and cut out the scones a few times to use up all the dough.
Place the scones onto your baking tray and place in the oven. Bake them for 15–20 minutes until risen and lightly coloured. The scones should feel light when you pick them up.
When the scones are still warm from the oven, brush the tops with some syrup from the stem ginger.
These sweet and sticky spiral yeasted buns ooze with raspberry jam, fresh raspberries and white chocolate, and they're easy to make, too.
The delicate balance of rhubarb and stem ginger gives a tasty twist to the traditional scone. They're perfect for a cheeky afternoon treat with your favourite cuppa.
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