Scotney's rhubarb, ginger and maple syrup scones
If you enjoyed May's scone of the month, why not have a go at making it yourself at home? This recipe will produce 18-20 scones best enjoyed fresh from the oven with some stem ginger preserve from the shop and maybe some clotted cream for extra indulgence.
- 1kg Self raising flour
- 250g Margarine
- 200g Caster sugar
- 450ml Milk
- 500g Fresh rhubarb
- 115g Stem ginger (in syrup)
- 100ml Maple syrup
- 100g Icing sugar
- Syrup from stem ginger
- 100ml Maple Syrup
- In a large mixing bowl, place the margarine, self-raising flour and sugar, mixing together until it becomes fine crumbs.
- Prep the rhubarb by washing, trimming the ends and cut into small cubes about 1.5cm then add to the scone mix.
- Chop the stem ginger and add to the mix. Save the ginger syrup.
- Add the maple syrup and milk to the scone mix to form a firm dough ball
- Remove from the bowl and place on a floured surface
- Roll out to the thickness of your cutter and cut your scones
- Place on a lined tray and bake for 20 -25mins at 160c (fan assisted oven) or 180c (conventional oven)
- Whilst the scones are cooking, whisk together the icing sugar, stem ginger syrup and maple syrup until you reach a smooth consistency. Add cold water if needed.
- Once the scones have cooled, use a piping bag or spoon to drizzle on top