cherry and ginger scones
rating:450g self raising flour (half wholemeal, half plain is nice but you can choose)
150g butter or margarine
50g raw brown sugar
about 6 fl. oz milk (or thereabouts)
1 free range egg, beaten
1 tbsp ground ginger (or more to taste)
half a tub of glacé cherries, finely chopped
Mix the ingredients, preferably flour and fat first, adding the other ingredients and binding with the egg and milk, and roll out when it is a nice, soft, dough. Add the milk gradually so that it doesn't end up too wet. Roll out on a sprinkling of flour, and cut into circles when it is about 2cm thick. Glaze with a mixture of milk and beaten egg if you feel so inclined. Place on greased baking tray in a hot oven (190C) for 10-15 minutes, watching carefully.
