Ginger and Pecan Scones

 

This is a bake aimed to use up some stem ginger I had leftover in the fridge from a while ago but also perfectly leads us into the autumn months. These scones are perfect served warm with butter or can be topped with some strawberry jam for a sweeter treat. 

Recipe - Makes 12

• 250g self-raising flour 
• 1 tsp baking powder
• 60g margarine, diced 
• 70g caster sugar 
• 1 egg, beaten
• 80ml milk 
• 40g pecans, chopped 
• 3 bulbs stem ginger, chopped
• 2 tsp ground ginger
• Egg, beaten to glaze

Tip the flour and baking powder in a bowl then add the margarine and rub in to form breadcrumbs. Stir in the sugar, stem ginger, ground ginger and pecans. Whisk the egg and milk together with a fork and pour in enough to make a soft and slightly sticky dough. Bring the dough together and turn out onto a lightly floured work surface, then knead together briefly. Divide into two equal sized pieces and press each out to a round approximately 15cm in diameter. Place on a lined baking tray and use a floured sharp knife to score through to divide each into 6 pieces. Brush the top with the remaining egg and milk mix. Bake at 220C for 15 minutes or until browned. Remove, cool, then break into pieces to serve