Most winters in the past few years I have been lucky enough to visit Wanaka, NZ. My cousin and his wife live there, and its always a bit of a bake fest at their house when I am around (it’s a bit like singing for your supper!). We’ve had brand new inventions like Neo-Neenish Tarts to Rose Rhubarb Millefeuille to Apple Caramel Moose Cake, there, and a whole bunch of other Cakeophilia favourites like Gin & Tonic Tart, Cheese Cupcakes (in loaf form), Heavenly Chocolate Cupcakes, Hot Cross Buns, Straight Up Crepes (wrapped around Joy Bars!!!) .
But the trip isn’t really complete without a trip to Edgewater Resort to sample their made-to-order scones. They do a number of flavours, including ham and gruyere with mustard, salmon and dill with creme fraiche, ginger with rhubarb compote and mascapone (pictured below). Its good to go with friends who share… that way you can sample EVERYTHING.
The scones are super fluffy and buttery, and it’s been a bit of a mission of mine to figure out how to make them myself. Here’s my version. I’ve included an over the top amount of ginger option, but you can add extras as you please.
Fluffy Scones – add your own extras
ingredients
2 1/4 cups flour
2 tbsp sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
125g cold butter, chopped
1 cup buttermilk
Optional: 3/4 cup chopped preserved ginger plus 2 tsp ground ginger, or try your own combinations
mixing
Rub butter into dry ingredients until slightly raggy. Stir in optional additions. Add buttermilk. Mix to a very soft dough, which is almost too sticky to handle. Drop serving-spoonfuls onto a tray lined with bake paper. Bake at 200 degrees Celsius for 15-17 minutes.
Enjoy!xxx
