Butter, sugar, flour - and death!
British amateur bakers must turn out the perfect scone in this week’s filming of The Great British Baking Contest. But fledgling witch Poppy is losing her concentration as she gets closer to discovering more of her own history at Broomewode Hall, a postcard-pretty manor house in Somerset, England. However, someone is warning her to leave as she’s in danger.
Can she keep her cool while solving mysteries, working on her witch skills, and still turn out a decent scone?
Taste this culinary cozy mystery series from USA Today best-selling author Nancy Warren. Each book is a stand-alone mystery, though the books are linked. They offer good, clean fun and, naturally, recipes!
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Poppy’s Recipe for Ginger and White Chocolate Scones
Okay, okay, I’m sorry: I know firsthand how frustrating it is to be told about “the perfect scone recipe.” Everyone and their dog thinks that their recipe is the best. So I won’t frustrate you by claiming this as the definitive recipe. But what I will say is: This spin on the classic recipe is delicious, and you won’t regret making it!Below find my ingredients list and method. If, like Elspeth Peach, you’re not a huge fan of ginger, then you can tweak the amounts. Elspeth did say, “I can’t fault the scone base itself,” so adjust the extras according to taste, or feel free to experiment with new ideas. The basic scone recipe is very versatile, so throw in whatever you have in your pantry and find new combinations of your own. This recipe will yield sixteen small scones.
Servings: 16 scones
- 1 lb. self-raising flour 2 cups all purpose flour
- 2 level tsp. baking powder
- 1¾ oz caster sugar 3 tbsp
- 3½ oz. butter softened, cut into pieces
- 2 free-range eggs
- a little milk
- 4 tsp. grated fresh ginger
- 1 cup crystallized ginger chopped
- 8 oz. white chocolate chips or chunks
First up, you have to preheat that oven to 220C/200C Fan/Gas 7. (425 degrees) Lightly grease two baking trays.
Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. This bit is really important. You don’t want it to end up looking like scrambled eggs!
Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300 ml/10 fluid ounces. Stir the egg and milk into the flour—you may not need it all—and mix to a soft, sticky dough.
Lightly flour your work surface and then turn out your dough. Now it’s time to add your extras. Tip the white chocolate chips and chopped crystallized ginger into the mix.
Be careful not to over-handle the dough or it will be tough, and don’t be tempted to roll it out too thinly, otherwise the scones will be too shallow.
Roll out to a rectangle about 2 cm/¾-inch thick and then cut into as many rounds as possible with a fluted 5 cm/2-inch cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
Bake for 12–15 minutes or until the scones are well risen and a pale, golden-brown color.
Once cool, slice in half and serve with clotted cream—add some shavings of white chocolate too, if you’re feeling a little naughty.