Pear Cherry and Ginger Scones - Castlewood House Dingle
Make these Pear Cherry and Ginger scones as served in Castlewood House Dingle on cold winter mornings in Ireland
Ingredients
- 225g Plain Flour
- 2 tsp Baking Powder
- 1 ½ tsp Ground Ginger
- 40g Cold Butter Cubed
- 30g Golden Caster Sugar
- 1 egg
- 150mls Buttermilk
- 1 small pear – peeled and cut into small cubes
- 20g Glace Cherries – chopped into small pieces
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