Buttermilk Ginger and White Chocolate Scones

These sweet and spicy scones are superb for morning or afternoon tea.

Ingredients make 15

540 g self raising flour

80 g caster sugar

10 g salt

180 g unsalted butter

360 ml cultured buttermilk

1 tsp minced ginger

180 g white chocolate chip

Method

Preheat oven to 200º C fan forced (220ºC normal bake).Combine flour, sugar and salt in a large bowl. Add the butter and use your hands to rub the butter into the flour until it resembles bread crumbs. Add buttermilk, ginger and white choc chip to the bowl, mix until evenly combined. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut out the scones with a 5 cm scone cutter and transfer to a lightly floured tray. Space approx. a centimeter apart and bake for approx. 12 minutes, until golden brown on top and cooked through. Dust with icing sugar.

Note: Try adding other ingredients such as ground cloves, ground allspice, lemon zest and juice.