Ingredients:

  • 2 cups (250g) self-raising flour
  • 3 tbsp (35g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 4 tbsp (55g) unsalted butter, chilled and cubed
  • 3/4 cup (100g) fresh rhubarb, finely diced
  • 2 tbsp (30g) stem ginger, finely chopped
  • 1/2 cup (120ml) buttermilk
  • 1 large egg, beaten
  • 1 tbsp (15ml) ginger syrup
  • 1 tbsp (15ml) milk

Instructions:

  1. Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the self-raising flour, granulated sugar, baking powder, and salt.
  2. Using fingertips or a pastry blender, rub the chilled, cubed butter into the flour mixture until it resembles coarse breadcrumbs.
  3. Stir in the finely diced rhubarb and chopped stem ginger.
  4. In a small jug, whisk together the buttermilk, beaten egg, and ginger syrup. Create a well in the center of the dry ingredients and pour in the liquid.
  5. Use a knife to stir gently until the dough just comes together into a soft, shaggy mass; do not overwork.
  6. Turn the dough onto a lightly floured surface and pat down to a thickness of 1 inch (2.5cm).
  7. Use a 2-inch round scone cutter to stamp out rounds, pressing straight down and pulling straight up without twisting.
  8. Place scones on a parchment-lined baking sheet, brush the tops with milk, and bake for 12–15 minutes until mahogany-colored and firm.