Ginger scones with caramel cream - Recipe!

Did you know that it is Afternoon Tea Week this week? It’s the perfect excuse for a cuppa and a sweet treat when it’s been too long since lunch and it’s still a while to go before dinner time. One of the best that we have had delivered is from Kettle and Crumb but there is nothing to stop you making your own at home. All you need is some sandwiches, sausage rolls, some sweet treats and of course some tea!

Traditional scones are good but these Ginger Scones with Caramel Cream are something a bit special.

Ingredients:

200g of self raising flour.

55g of butter.

25g of caster sugar.

2 Stem ginger (drained and finely chopped).

150ml of milk.

For the filling:

200g of granulated Sugar.

90g salted butter (cut up into 6 pieces).

120ml of double cream.

Whipped cream.

1 teaspoon of salt.

Method:

1. Lightly grease a baking sheet and line with parchment.

2. Preheat oven to 220°C (Fan 200°C, Gas Mark 7).

3. Put the flour and a pinch of salt into a bowl and rub in the butter until it resembles breadcrumbs.

4. Stir in the sugar and stem ginger and add enough milk to form a soft dough.

5. Tip onto a floured work surface and knead very gently, then pat out to 2cm thick and cut into desired shape. Cut free hand into diamonds or use a regular 5cm round cutter. Knead together any leftover dough until it’s all used up.

6. Brush the tops of the scones with a little milk. Place in the oven and bake for 15 minutes.

To make the caramel filling:

1. Heat the sugar in a medium saucepan over a medium heat, stirring constantly. The sugar will eventually melt into a thick amber liquid. Be very careful not to burn or touch, the sugar liquid is very hot.

2. Add the butter, once the sugar has melted. Be careful the mixture will bubble ferociously. Stir until the butter is

melted.

3. Slowly pour the double cream into the mixture, be careful as it will spit and splatter. Boil for one minute, it will rise in the pan as it boils.

4. Remove from heat and stir in 1 tsp of salt. Allow to cool down before using.

5. If not using immediately, you can store the caramel in a jar for up to 2 weeks in the refrigerator. In this case warm the caramel up for a few seconds before using.

6. Cut the scones in half, spread with caramel and a dollop of whipped cream.

This recipe belongs to Carr’s Flour, you can find out more information on their website. The full range is available to order from their online shop.