Ginger Scones with Caramel Cream Recipe by Carr ’ s Flour
Cook time : 15 minutes
Ingredients :
• 200g Carr ’ s Self Raising Flour
• 55g butter
• 25g golden caster sugar
• 2 stem ginger ( drained and finely chopped )
• 150ml milk
For the Filling
• 200g granulated sugar
• 90g salted butter ( cut up into 6 pieces )
• 120ml double cream
• whipped cream
• 1 tsp salt
Method :
1 . Lightly grease a baking sheet and line with parchment .
2 . Preheat oven to 220 ° C ( Fan 200 ° C , Gas Mark 7 )
3 . Put the flour and a pinch of salt into a bowl and rub in the butter until it resembles breadcrumbs .
4 . Stir in the sugar and stem ginger and add enough milk to form a soft dough .
5 . Tip onto a floured work surface and knead very gently , then pat out to 2cm thick and cut into desired shape . Cut free hand into diamonds or use a regular 5cm round cutter . Knead together any leftover dough until it ’ s all used up .
6 . Brush the tops of the scones with a little milk . Place in the oven and bake for 15 minutes .
To make the caramel filling 1 . Heat the sugar in a medium saucepan over a medium heat , stirring constantly . The sugar will eventually melt into a thick amber liquid . Be very careful not to burn or touch , the sugar liquid is very hot .
2 . Add the butter once the sugar has melted . Be careful the mixture will bubble ferociously . Stir until the butter is melted .
3 . Slowly pour the double cream into the mixture , be careful as it will spit and splatter . Boil for one minute , it will rise in the pan as it boils .
4 . Remove from heat and stir in 1 tsp of salt . Allow to cool down before using .
5 . If not using immediately , you can store the caramel in a jar for up to 2 weeks in the refrigerator . In this case warm the caramel up for a few seconds before using .
To Serve :
Cut the scones in half , spread with caramel and a dollop of whipped cream .
Vegan Scones with Jam & Cream
Recipe by Maryanne Hall from Viva !' s Vegan Recipe Club , veganrecipeclub . org . uk
Serves : 10 Cook time : 20 minutes
Ingredients :
• 350g self-raising flour
• 60g caster sugar
• 1 1 / 2 tsp baking powder
• 75g sultanas
• Pinch salt
• 60g vegan spread
• 170ml plant milk
• 1 tsp vanilla extract or paste ( optional )
• 1 tbsp lemon juice
For the filling
• Vegan butter ( our favourite is Natuli )
• 10 tbsp raspberry jam ( 1 tbsp per scone )
• 10 tbsp vegan crème fraîche ( eg Oatley ), Coconut Cream ( eg M & S or Nature ’ s Charm ), squirty cream ( eg Soyatoo Soy Whip ) or make your own .
Method : 1 . Preheat the oven to 200 º C Fan / Gas Mark 6 .
2 . Line a large baking tray with greaseproof paper . 3 . In a large bowl , stir together all of the dry ingredients . Set aside .
4 . In a large jug , mix together all of the wet ingredients ( don ’ t worry at this stage about smoothing out the vegan spread as you will do this later ).
5 . Pour the wet ingredients into the dry ingredients and stir through thoroughly . Use your hands to work in the vegan spread and form into a ball of smooth , soft dough .
6 . Divide the dough into 10 equal sized balls and place onto the lined baking tray .
7 . Squish each ball down and create a round shape around 2cm thick or use a 5cm / 2in cutter to stamp them out .
8 . Place in the oven and cook for 12 minutes until lightly golden .
9 . Cool on a wire rack and spread with butter , cream and jam of your choice .
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