Date & Ginger Scones With Salted Maple Drizzle
Preparation time: 10 minutes
Cooking time: 15 minutes
- 225g/8oz self raising flour
- 2 tablespoons caster or superfine sugar
- 40g/1.5oz cold butter, cubed
- 1/4 teaspoon salt
- 1/2 cup butttermilk
- 1/4 cup soda water
- 1/2 cup chopped medjool dates
- 1/4 cup chopped crystallised ginger plus 2 tablespoons extra for decorating
- 3/4 cup icing sugar
- 1 tablespoon water
- 1 tablespoon maple syrup
- Pinch of salt
Step 1 - Preheat oven to 220C/440F and line a round or rectangular baking tray with parchment. Blitz the flour, sugar, butter and salt until the texture is like fine crumbs. Then place this in a bowl and knead in the buttermilk, soda water, dates and ginger. Do not overknead. Then shape into a round around 1 inch high. Cut wedges with a knife or a dough scraper. Bake for 15 minutes.
Step 2 - Sift icing sugar and mix with the water, maple syrup and add salt until it hits that sweet salty pleasure point. Place in a piping bag and drizzle over the scones and decorate with ginger pieces. Serve with double cream.