Pear and Ginger Scones

Pear and Ginger Scones

Ballyknocken letter B

 

Makes about 17 depending on the size

 

  • 16 oz plain flour
  • 2 tbsp superfine sugar, plus extra to decorate
  • 2 heaped tsp baking powder
  • Pinch of salt
  • 3½ oz butter, at room temperature, diced
  • 2 small pears, peeled and diced
  • 1 tbsp crystallized ginger, chopped
  • ½ tsp ground ginger
  • 9½ fl oz milk
  • 1 egg, beaten
  • Flaked almonds, to decorate

Preheat the oven to 220°C/fan 200°C/420°F/ fan390°F /gas 6.
Sift all the dry ingredients into a bowl (or aerate by lifting and dropping the ingredients). Using your fingertips, rub in the butter until the mixture resembled fine breadcrumbs. Then add the pears, chopped and ground ginger.
Make a well in the centre and pour in most of the milk, mix with one hand to form a soft dough, add all the milk if required.
Turn out onto a floured surface and knead lightly, roll out until it about 1 inch high.Using a round scone cutter, cut the dough into circles. Gently reshape the leftover dough and cut out more scones.
Dip the top of the scones in the beaten egg and then sprinkle with flaked almonds. Place onto a lined baking tray.
Bake for about 15 to 18 minutes depending on the size until risen and golden on top.

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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