Fonterra Food Services
Cakes, Muffins and Biscuits
Egmont and Ginger Scones
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Serves : 12
Preparation Time : 10 minutes
Cooking Time : 15 minutes
Egmont and Ginger Scones
100g self raisingflour
5g ginger powder
pinch of salt
50g Mainland Egmont Shredded Cheese
70ml Anchor Cooking Cream
Western Star Butter Medallions
Anchor Culinary CreamWestern Star Salted Butter
Sift flour, ginger and salt and combine with Mainland Egmont Shredded Cheese and 60ml Anchor Cooking Cream.
Roll out and cut into forms. Place on non stick paper and brush with remaining Anchor Cooking Cream.

Bake at 200°C for 12 to 15 minutes.
Cool on wire rack.
Serve with Western Star Butter Medallions.
Variation :
Serve with Mango Chutney or Jam and cream.

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