Sultana Ginger and Lemon Scones

Sultana Ginger and Lemon Scones

I wanted to make a cake but the larder was in desperate need of re-stocking - not enough dried fruit to make a fruit cake and not enough time either. I did, however have some sugary ginger left over from a previous cake (posting that one soon) and about 2-3 ounces of sultanas.  I rummaged around and found my old trusted recipe for Apple Scone Round and the resulting cakes were delicious ..... and easy ..... and soon gone ..... and on the list to make again soon .....  I substitited the apple chunks for ginger and ended up with lovely fresh tasty scones that were equally as nice buttered or plain.


Sultana Ginger and Lemon Scones

  • 10 ozs. S.R.Flour
  • 1 teasp. Baking Powder
  • Half teasp. bi-carb
  • 4 ozs.butter or margarine
  • 3 ozs. sugar
  • 2 ozs. sultanas
  • 2 ozs. crystalized ginger
  • Zest from I large unwaxed lemon
  • 5 fl. ozs. buttermilk*
`*No buttermilk??  Use 1 tablespoon of the lemon juice in 5 fl. ozs. low fat (any) milk and leave for 30 minutes = buttermilk.


  1. Heat oven to 200°C.  Sieve the flour,baking powder and bi-carb into a bowl.
  2. Add the sugar.
  3. Rub in the butter/marg. (quickly and lightly)
  4. Mix in the sultanas and chopped up ginger.
  5. Add the buttermilk and quickly mix to a soft dough.
  6. Turn out onto a lightly floured board and knead gently - shape into a 7-8 inch circle, 1 1/2 inches thick.
  7. Cut into eight pieces and put onto a lined baking tray.
  8. Brush with milk and sprinkle with sugar. (I used cinnamon sugar)
  9. Bake for 20-25 minutes until golden brown.
  10. Cool on a wire rack.

 (Click on any photo to enlarge)

These were lovely with or without butter and a nice cup of tea.


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