200 g self raising flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
50 g butter
25 g soft brown sugar
1 tablespoon golden syrup; slightly warmed
7 tablespoons milk; + extra for brushing
Yield: 16-18 scones
Sift the flour, salt and ginger into a bowl. Rub in the butter finely. Add the sugar. Mix to a dough with the golden syrup and milk. Turn out on to a lightly floured board. Knead quickly until smooth. Turn out onto a lightly floured board. Knead quickly until smooth. Roll out to about 1 cm thickness. Cut into 16 to 18 rounds with a 4 to 5 cm fluted cutter. Transfer to a greased baking tray. Brush the tops with milk. Bake towards the top of a hot oven 230 C / 450 F / Gas 8 for 7 to 10 minutes or until well risen and golden.
Serve warm.