Drop Scones with Ginger Syrup

cook 10 mins
  • 8–12 shop-bought drop scones or Scotch pancakes
  • 4–6 scoops of vanilla ice cream, to serve (optional)
  • 50 g (2 oz) unsalted butter
  • 2 tablespoons golden syrup
  • 25 g (1 oz) soft dark brown sugar
  • 4 tablespoons double cream
  • 1/2–1 teaspoon ground ginger, according to taste
  • 15 g (1/2 oz) piece of stem ginger in syrup, cut into matchsticks
  • To make the ginger syrup, place the ingredients in a small saucepan over a low heat and heat gently, stirring occasionally, until the sugar has dissolved.
  • Meanwhile, warm the drop scones under a preheated medium grill for 1–2 minutes, turning once.
  • Serve the drop scones topped with scoops of ice cream, if liked, with the ginger syrup drizzled over.
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