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Ginger scones

Nothing beats a warm scone, fresh from the oven, for an afternoon teatime treat. These are flavoured with stem ginger to make them even more special.

Ginger scones

Total Time 30 min

Prep 15 min

Cook 15 min

Serves 10

Difficulty Moderate


4 spray(s), Calorie controlled cooking spray 

 115 g, Wholemeal Flour

 135 g, Plain White Flour plus 20g extra for dusting

 1½ teaspoons, level, Baking powder

1 teaspoons, level, Mixed Spice

75 g, Low Fat Spread

40 g, Caster Sugar

40 g, drained, finely sliced, Stem Ginger in Syrup

2 large Eggs

3 tablespoons, Buttermilk


1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a nonstick baking sheet with cooking spray.2. Sift the flours, baking powder and mixed spice into a large mixing bowl. Using your fingertips, rub in the low-fat spread until the mixture resembles coarse breadcrumbs.3. Stir in the sugar and stem ginger. Lightly beat 1 of the eggs and add to the dry ingredients with the buttermilk, mixing quickly with a table knife. Form into a soft dough using your hands.4. Lightly flour the work surface and gently roll out the dough until it’s 1½cm thick. Cut out 10 rounds using a 6cm cutter dipped in flour. Transfer the scones to the baking sheet.5. Lightly beat the remaining egg in a small bowl and use a pastry brush to brush the top of each scone with the beaten egg. Bake for 10-15 minutes until risen and golden, then transfer to a wire rack to cool slightly before serving.

Recipe courtesy of Weight Watchers

Logo of This Morning
itv |

Weekdays 10am-12:30pm