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Preheat the oven to 180°C/Fan 160°C/Gas 4, line two or three large baking sheets with non-stick baking paper and oil the handles of four wooden spoons.
Measure the butter, sugar and syrup into a heavy-based saucepan and heat gently until the butter and sugar have dissolved – this will take about 15 minutes. Allow the mixture to cool slightly, about 2–3 minutes, then sift in the flour and ginger. Stir well, adding the lemon juice. Leave to cool to room temperature.
Place teaspoonfuls of the mixture on to the baking sheets, at least 10cm apart. It is best to put only four spoonfuls on a baking sheet at any one time and to bake only one sheet at a time (you will need to work fast once they are baked). Bake in the preheated oven for about 10–15 minutes until golden brown.
Remove from the oven and leave for a few minutes to firm, then lift from the sheet with a palette knife. Immediately roll around the wooden spoons and leave to set on a wire rack with the join underneath. Then slip out the spoons. Watch that they don’t become too cool before moving, or they will be difficult to lift off the sheet. If this does happen, put them back in the oven for a minute so they warm through. They will then lift off more easily.
Store in an airtight tin as soon as they are cold; they will keep for at least a week.
Preheat the oven to 180°C/Fan 160°C/Gas 4, line two or three large baking sheets with non-stick baking paper and oil the handles of four wooden spoons.
Measure the butter, sugar and syrup into a heavy-based saucepan and heat gently until the butter and sugar have dissolved – this will take about 15 minutes. Allow the mixture to cool slightly, about 2–3 minutes, then sift in the flour and ginger. Stir well, adding the lemon juice. Leave to cool to room temperature.
Place teaspoonfuls of the mixture on to the baking sheets, at least 10cm apart. It is best to put only four spoonfuls on a baking sheet at any one time and to bake only one sheet at a time (you will need to work fast once they are baked). Bake in the preheated oven for about 10–15 minutes until golden brown.
Remove from the oven and leave for a few minutes to firm, then lift from the sheet with a palette knife. Immediately roll around the wooden spoons and leave to set on a wire rack with the join underneath. Then slip out the spoons. Watch that they don’t become too cool before moving, or they will be difficult to lift off the sheet. If this does happen, put them back in the oven for a minute so they warm through. They will then lift off more easily.
Store in an airtight tin as soon as they are cold; they will keep for at least a week.
15 minutes
Serves 18-22 scones
