they are a mix between a sweet spiced gingerbread cookie and a soft fluffy warm scone. buttered up and drizzled with maple glaze. they just some how disappear... It must be Christmas magic or something... like my tummy.
225g/8oz Plain GF flour, plus extra for dusting
1 tbsp baking powder
2 tbsp caster sugar
2 tbsp dark brown sugar
2 tsp ground ginger
1 tsp cinnamon
50g cold butter, cut into cubes
1 free-range egg
75ml skimmed milk or soya
30g stem ginger and dried cranberries.
Preheat the oven to 200C/400F/Gas 5.
Sift the flour, baking powder ground ginger and cinnamon and add sugar in to a large bowl. Add the butter and Rub into the flour until
the mixture resembles breadcrumbs. make a well in the centre.
In another bowl, beat together the eggs and milk,
reserving a tablespoon of the mixture to use as an egg wash. Add the
rest to the flour mixture, along with the sultanas, stirring until the
mixture comes together to form a dough. Turn out onto a floured work
surface and knead briefly (don't over work) until the dough is smooth.
Gently press the dough out to a thickness of about
2.5cm/1in and cut out shapes of your choice using a cutter. Arrange the scones
on a baking tray, spaced slightly apart, and brush the tops with the
reserved egg wash.
Bake the scones for 10-12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly.
Whilst cooling, mix together 3 tbsp icing sugar with 1 tbsp of maple syrup.
- To serve, brush each scone with a maple glaze.
- Preheat the oven to 200C/400F/Gas 5.