Spiced Rum and Ginger Scones

Scones are a wonderfully British part of the afternoon tea ritual. Like Brexit, they cause endless disagreements about the rules regarding how you say scone, what should be in one and perhaps the most contentious of all, whether the cream goes on before the jam. So, gird your loins as we are about to well and truly start a rumpus when we give the traditional scone a B&C make over. We thought this would be a good time to share this recipe as you might have some left over spiced rum from trying last month’s recipes.

 

Ingredients

  1. 1 pack of scone mix

  2. 75ml of skimmed milk

  3. 75ml of spiced rum

  4. 3 balls of stem ginger in syrup, chopped into small pieces

  5. Small amount of flour for dusting

  6. 300ml thick double cream, whipped

  7. 100g of orange marmalade

Directions

  1. Preheat the oven to 200 C.

  2. Please check your packet of scone mix to see whether that the oven temperature, amounts and instructions are different to those given here.

  3. Pour the mix into a medium mixing bowl.

  4. Add the milk, rum and ginger and mix together with a knife until they form a dough.

  5. Dust a surface and turn out the dough. Sprinkle the top with a little more flour and fold in with the knife until the dough is less sticky. 

  6. Roll out with a rolling pin until about 1.5-2cm thick and use a cutter to cut out your scone shapes and place on a baking tray covered with baking parchment (makes it easy to remove them)

  7. Brush the tops with milk.

  8. Bake for 12-15mins or until nice and golden brown on top.

  9. Whilst the scones cool, whip the double cream until it
        forms peaks.

  10. Cut the scones in half and prepare with a thick layer of
        cream and marmalade - you can have the family
        row about which goes on first.

  11. On the off chance that you don’t scoff the lot, these scones
        do freeze well.

Serves: 4 or 2 if you are like them 

and scoff them before your visitors arrive

Preparation Time - 10 minutes

Cooking Time - 12-15 minutes

A Bottles and Cans favourite