Let’s face it, the title is just an excuse for me to indulge in my favourite spices – cinnamon and ginger. I could eat these scones all year round, they’re light and fluffy and well just scrumptious. I adapted this recipe from godairyfree.org – the original had a lot of coconut in it – from the liquid to the fats and I’ve reduced the fat a little and the sugar – I found them too sweet and the added fruit and spices helps to naturally sweeten them. However you’ll need to adjust to your taste buds.
The trick as with all scone making is work quickly and try not to handle the mixture too much – just mix it enough to combine all the ingredients and then get it into the oven as quickly as possible.
And the final rule when making scones, is to be ready with a cup of tea as soon as they’re out of the oven. There’s nothing better than a hot scone, fresh out of the oven. These scones go very well with Twinings gingerbread green tea as I discovered today.
Ingredients (makes 8 scones)
- 200g self-raising flour
- 25g of coconut sugar or a light brown sugar
- 70g dairy free margarine
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 large or 2 small apples, peeled and grated
- Handful of sultanas or chopped figs
- Dairy free milk (enough to bind the dry ingredients together)
- Pre-heat your oven to 180 degrees
- Rub the margarine into the flour until you get fine breadcrumbs
- Add all the other dry ingredients and mix well
- Add the fruit and mix
- Add enough diary free milk until your mixture is sticky but not too wet
- Shape into two rounds and cut each round into four – cut right through – your scones will be ‘tear and share’ style
- Sprinkle a little of your chosen sugar on the top of each quarter
- Put in the centre of the oven and bake until well risen and golden brown (about 20-25 minutes
- Place on a cooling wire and put the kettle on
- Make a cup of tea and enjoy your scone, either with your favourite jam and spread of just as is…