Ginger & Prune Scones – Dairy Diary by Collins Debden

Ginger & Prune Scones – Dairy Diary by Collins Debden

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Ingredients

  • Self-raising flour 175g (6oz)
  • Wholemeal flour 175g (6oz)
  • Baking powder 1 tbsp
  • Salt a good pinch
  • Dark soft brown sugar 75g (3oz)
  • Stem ginger 50g (2oz), drained and chopped
  • Ready-to-eat pitted prunes 75g (3oz), chopped
  • Butter 40g (1½oz), cut into small pieces
  • Buttermilk or natural yogurt 200ml (7fl oz)
  • Milk to glaze
  • Jam and clotted cream to serve (optional)

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