If you’ve never had a scone that tastes like comfort in every bite, let Billington’s Gingerbread Scones be your delicious discovery. These beautifully spiced treats are the perfect blend of warming ginger and buttery richness – topped with a crunchy sprinkle of gingerbread for that extra spark of indulgence.
Ingredients:
- 450g self-raising flour, plus extra for dusting
- 1 tsp ground ginger
- 100g unsalted butter, chilled, diced
- 75g caster sugar
- 250ml buttermilk
- 1 egg white, lightly beaten
- 1 tbsp granulated sugar
- 1 pack of Billingtonās Gingerbread
- Stem ginger
Method:
- Heat oven to 220C/200C fan/gas 7. Sieve the flour, ginger and a pinch of salt into a large mixing bowl.
- Add the butter and cut into the mixture using a round-ended knife. Then use your fingers to rub the butter into the flour until it resembles fine breadcrumbs. Add the caster sugar and mix to combine.
- Make a well in the middle, add the buttermilk and stir in using the knife again. Add the stem ginger. Stir again with a knife and once it comes together, use your hands to bring the dough into a ball. Tip out onto the work surface and very lightly knead for 30 secs until almost smooth.
- Lightly dust the work surface with flour and roll or flatten the dough into a square roughly 2cm thick. Using a long knife, trim the edges, then cut the dough into 6-7cm squares. Arrange the squares on a baking sheet, brush the tops with the beaten egg white, sprinkle with the smashed Billingtonās Gingerbread biscuits and bake on the middle shelf of the oven for about 10 mins until well risen and golden brown.
Whether you’re hosting an elegant afternoon tea or simply craving something a little extraordinary, these scones deliver the warmth and joy of home baking with a playful twist. Serve them warm with rhubarb & ginger jam and clotted cream for a sweet treat, or opt for a savoury spin with creamy blue cheese and spiced pear chutney. Andā¦ why not raise a cheeky glass of Prosecco to toast your baking brilliance?
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