Gingerbread Scones

1lb plain flour
1 tbsp baking powder
4oz caster sugar
4oz unsalted butter
150ml crème fraiche
50ml ginger beer, plus extra if needed
1 tbsp puréed steam ginger in syrup
1 tsp ground ginger
½ tsp mixed spice
4oz crumbled gingerbread

  • Place the flour, baking powder, sugar, both sets of ginger, mixed spice and butter into a bowl.
  • Rub the butter in until breadcrumb texture is achieved.
  • Add the crème fraiche and enough ginger beer to bring to a soft dough.
  • Knead on a slightly floured table top and roll out to 2cm thickness.
  • Cut out circles and place on a baking tray.
  • Brush with egg wash and sprinkle with gingerbread crumb.
  • Bake at 180ºC for 12-15 minutes.