200g Carr’s Self Raising Flour
25g Golden Caster Sugar
2 Stem Ginger (drained and ﬁnely chopped)
200g Granulated Sugar
90g Salted Butter (cut up into 6 pieces)
120ml Double Cream
1 tsp Salt
Lightly grease a baking sheet and line with parchment.
Preheat oven to 220°C (Fan 200°C, Gas Mark 7)
Put the ﬂour and a pinch of salt into a bowl and rub in the butter until it resembles breadcrumbs.
Stir in the sugar and stem ginger and add enough milk to form a soft dough.
Tip onto a ﬂoured work surface and knead very gently, then pat out to 2cm thick and cut into desired shape. Cut free hand into diamonds or use a regular 5cm round cutter. Knead together any leftover dough until it’s all used up.
Brush the tops of the scones with a little milk. Place in the oven and bake for 15 minutes.
Heat the sugar in a medium saucepan over a medium heat, stirring constantly. The sugar will eventually melt into a thick amber liquid. Be very careful not to burn or touch, the sugar liquid is very hot.
Add the butter, once the sugar has melted. Be careful the mixture will bubble ferociously. Stir until the butter is melted.
Slowly pour the double cream into the mixture, be careful as it will spit and splatter. Boil for one minute, it will rise in the pan as it boils.
Remove from heat and stir in 1 tsp of salt. Allow to cool down before using.
If not using immediately, you can store the caramel in a jar for up to 2 weeks in the refrigerator. In this case warm the caramel up for a few seconds before using.
Cut the scones in half, spread with caramel and a dollop of whipped cream.
Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ