LINGONBERRY AND GINGER BREAKFAST SCONES

The beauty of scones is you can whip up a tasty batch in no time – they take only minutes to prepare and bake quickly in the oven. If you don’t have access to lingonberries, adapt the recipe using blackberries, blueberries, cranberries, or, for a more decadent treat, dark chocolate chips.

MAKES 8 SCONES

340g self-raising flour, plus extra for dusting 100g golden caster sugar, plus an extra tablespoon

75g fridge-cold butter, cubed

220ml buttermilk, at room temperature 150g lingonberries, fresh or frozen (or use 75g lingonberry jam)

1 stem ginger ball, finely chopped

1 egg, beaten

3tbsp demerara sugar

1 Preheat the oven to 200C/gas 6. Mix the flour with the sugar and a pinch of salt in a large bowl. Tip in the butter and use your fingertips to quickly rub together to form a rough breadcrumb texture.

2 Add the buttermilk and use a knife to bring the dough together. Toss the lingonberries in 1 tbsp of sugar and add, along with the ginger, and mix gently to distribute.

3 Roll out the dough to form a circle about 4cm thick. Cut into eight wedges and place on a baking sheet. Brush with egg and sprinkle with demerara sugar. Bake for 12–15 mins and eat while still warm with jam.