Zingy Ginger Scones (low fat too!)

Posted on December 27, 2010


A warm scone with oozy jam and a mug of tea is just what I want on cold winter days. Christmas decadence is on its way out and I want simple, comforting flavours and textures.

The humble scone is pretty versatile. Consider that  it happily sits alongside dramatic petit fours in the very grandest of places when served as part of an afternoon spread, that it is equally at home in your granny’s kitchen as part of Sunday tea or that it can be a savory delight taking a cheese board to new heights.

It’s also easy. Easy, easy, easy! This is a 20 minute, 2 bowl wonder which never fails!  Once you’ve had a go at the basic mix, you can experiment with endless flavour options….chedder & chilli (halve the sugar), cinnamon & apple, banana & nut….go where you taste buds take you! As long as you have the right consistency at the end (a springy dough, in the perfect middle place between not-too-dry & not-too-sticky), you’ll have super scones! If it has got a little wet, just add more flour….a little too dry? Just add a splash of milk!

…and if you needed any more reason to try this out…it’s low-fat too! I use minimal low-fat margarine and low-fat yoghurt to make my scones, which means minimal guilt is served with them (unless you cover them in clotted cream that is!)

Zingy Ginger Scones

Basic Mix (sweet scones): 40g caster sugar, 2 tsp milk, 125g natural yoghurt, pinch salt, 1/2 tsp bicarbonate of soda, 1 tsp cream of tartar, 210g plain flour (+extra for dusting), 25g low-fat margarine

Ginger Add-In: 2 tsp ginger, 80g ginger preserve

Preheat oven to 200c/GM7. Stir yoghurt (retain 2 tsp to one side), milk and sugar in a bowl. In another bowl mix flour, bicarbonate, cream of tartar, salt and ginger. Rub in margarine. Mix in the yoghurt and ginger preserve and bring together to form a springy, but not sticky dough. Dust work surface with flour. Roll out dough to 2.5cm thick. Use a small/medium cutter to create rounds of dough. Lay on a parchment covered baking tray, brush with remaining yoghurt and bake in oven for 12-15 minutes until golden. Best served warm, but can also be frozen. Recipe makes 6 large/8 small scones.


Helen x