Ginger scones

Ingredients for 1 servings:

• 100 g ginger, candied
• 150 g butter, soft
• 50 g sugar
• 2 eggs
• 250 g flour
• 1 tsp baking powder
• 100 ml milk
• 100 ml cream
• 100 g powdered sugar
• 1 tsp, leveled ginger powder
• 1 lemon(s), the juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

enough for about 30 pieces

Freeze the ginger slightly and then dice as finely as possible. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Then mix the flour with the baking powder and add them as well. Add the milk, cream, and finely diced ginger. Mix everything into a smooth batter. Preheat the oven to 180°C (top/bottom heat). Now place two small paper muffin cases inside each other and fill with the batter (for large muffin cases, this will make about 16). Place the scones in the oven and bake for about 20 minutes until golden brown. Remove from the oven and let cool. Mix the icing sugar with the ginger powder and lemon juice until smooth. Pour the icing over the scones and let it dry.