Tag Archives: scones

Maple Oat Ginger Scones

I discovered ginger scones when we stayed in a B&B in Maine quite a few years ago. I added them to the breakfast menu here and they were very popular, but for some reason I’ve not made them for a while.

I tried them out on the breakfast table again last week and they proved very popular. So much so that I was asked for the recipe. So here it is!

American breakfast scones are different to the traditional English scone. They are much flakier – almost like a thick but lighter shortbread biscuit. They contain no egg but are made with double cream. In my opinion they need to be eaten, still warm, from the oven.

One of the great things about these scones for a busy B&B owner is that they can be frozen and cooked from frozen. So you can make up a big batch, freeze them on a tray and then pop them into a bag in the freezer. Just take one or 2 out of the freezer when you need them.

These scones are a slightly different version of my original ginger scones as they contain maple syrup and porridge oats.

Maple Oat Ginger Scones, east to bake and perfect for breakfast at our Shropshire B&B


  • 400g plain flour
  • 50g caster sugar
  • 65g porridge oats
  • 1 tablespoon baking powder
  • 2 teaspoons ginger
  • 170g cold diced butter
  • 90ml maple syrup
  • 180ml double cream

Put the flour, sugar, baking powder, porridge oats and ginger in a mixing bowl and mix well together. Then rub in the butter till it resembles biggest breadcrumbs. I use my kitchenaid to do this but it’s easy to do by hand.

Add the cream and maple syrup and mix till it forms a dough but don’t over beat.

Maple Oat Ginger Scone Recipe - Shropshire Bed and Breakfast

Put the dough out onto a floured surface and fold it in half several times.

Roll it out to a dough about 2cm thick then, using a cookie cutter in your choice of size, cut out the scones.

Brush with maple syrup and sprinkle with a few oats then put in an oven heated to 180 degrees C ( fan oven ) and bake for 16-18 minutes.

If you want to freeze, put the individual scones on a baking tray ( without the extra maple syrup and oats )  and place in a freezer till frozen, then put into a plastic bag and put back in the freezer. Bake from frozen, brushing first with the maple syrup and oats.


Buttermilk Blueberry & Lime Scones

I’m always overtaken with an uncontrollable urge to bake something for breakfast the morning after watching the Great British Bake Off ( GBBO). Unfortunately most of my B&B  guests have filled up on fruit, bircher muesli, toast and full Shropshire breakfast, so don’t touch the baked goods, but when a girl’s got to bake she’s got to bake.

For some reason I’ve been thinking about making blueberry scones for some time. Scones are a big thing for breakfast in America, but they tend to be shorter crispier beast than the traditional English scone.

These scones are a version of the traditional scone we get in the UK, but with the addition of blueberries and lime zest. They are not too sweet and the lime zest isn’t overpowering but somehow enhances them.

You can use fresh or frozen blueberries. I use buttermilk in most of my baking – it really does make a difference. If you don’t have buttermilk you can use milk with a teaspoon of lime ( or lemon juice ) added a few minutes before you use it.


  • 225g self raising flour
  • 1 tsp baking powder
  • 40g cold butter diced into small cubes
  • 40g caster sugar
  • 140 ml buttermilk
  • 1 egg
  • 50g blueberries
  • zest of a lime


Preheat the oven to 220 degrees C or fan 200 degrees.

Place some baking parchment or silicon sheet on a baking tray.

Mix the flour and baking powder together, then rub in the butter till it resembles fine breadcrumbs ( I always do this in my mixer as I’m an incredibly lazy cook ).

Stir the sugar and lime zest into the flour mix then, in a small separate bowl, whisk together the buttermilk and egg. Pour the buttermilk mixture gradually into the flour mix, mixing gently together. You’re looking for a soft, not sticky dough, so you may not need all of the liquid. Be careful not to overmix.

Tip the dough out onto a floured surface and fold it in half a few times. Pour the blueberries on top and fold it over a few more times.

I don’t bother with a rolling pin, just press out the dough with my hand till it’s about 3cm thick. Then using a cutter cut out your scones. A round 7 cm cutter will give you about 6 scones. Pull any bits of dough together and press out again so you get the maximum number of scones out of your dough.

Put the scones on the baking tray and brush with leftover buttermilk/egg mix. Put in the oven for about 10 minutes. You’re looking for a nice golden brown top and a well risen scone.

Best eaten warm!

How to bake the best blueberry scones ever
How to bake the best blueberry scones ever