Best-Ever Scones With Ginger Cream

June 5, 2013

This is the best scone recipe we’ve ever tried, light-as-air and perfumed with vanilla bean. Serve with dollops of fluffy ginger cream and lashings of hot tea.

The recipe uses the Electrolux TURBOPRO multi-function food processor but you can make these scones by hand, too.

Makes about a dozen scones. Preparation: 20 minutes. Cooking time: 15 minutes


1 cup clotted cream

1 teaspoon powdered ginger

2 tablespoons brown sugar


1 vanilla bean

2 cups plain flour

2 tablespoons raw sugar

50g butter

¾ cup ml fresh full-cream milk

2 teaspoons baking powder

1 egg

Pinch of salt


1. Preheat the oven to 170 °C, grease and line a baking tray with paper.

2. Split the vanilla bean lengthwise and use the pointed tip of a knife to scrape out the grains. Mix the vanilla grains with the raw sugar. Cut the butter into small cubes.

3. Using the TURBOPRO 1.25L multi-function food processor with the knife, put the flour, salt, sugar and baking powder into the bowl. Add the butter and egg and blend on slow speed until you achieve a crumbly, even mixture. Continue to blend on slow speed, adding in the milk a little at a time until the dough is thick and smooth and doesn’t stick to the sides of the bowl. If it does, add in a little extra flour.

4. Roll out the dough until it is 3cm thick and cut out the scones using a glass that is approximately 5-6cm in diameter. Place the scones on the baking tray and bake for 15 minutes until raised and golden.

5. Remove from the oven and allow to cool.

6. Take the 1L mixing jug and pour into it the clotted cream, brown sugar and ginger. Using the double whisk beat the ingredients rapidly until they bind and form an even cream.

7. Cut the scones in half and spoon a dollop of cream onto each before serving.

Tip: You can add 50g of sultanas that have been soaked in a cup of hot tea for 10 minutes to the scone dough. Or try other dried fruit like cranberries, cherries, apricots and dates.

What’s your favourite afternoon tea recipe?

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