You could even go another step further and substitute 2tb of flour for 2tb of cocoa and give them a chocolately cinnamon flavour too - I love experimenting and I think I'll give it a go next time. The taste is lovely and emits the most beautiful perfume whilst cooking, cinnamon, ginger, warm oven, cold day =bliss.
My girls enjoyed these little pieces of love for afternoon teas a few times this week and nothing says 'I missed you today' like a heart-scone don't you think?
- 2 cups self-raising flour
- 1/4 cup caster sugar
- 1 tsp cinnamon powder
- 1/2 cup cream
- 1/2 cup dry ginger ale or ginger beer
- 2 tb milk
- Preheat oven to 220 degrees c
- Sift flour into a bowl, stir through sugar and cinnamon until evenly distributed.
- Whilst stirring, add the cream and then the ginger ale, until JUST combined. Don't over-mix it!
4. Get in there with your hands and bring it together in a ball (it actually feels lovely!)
5. Put it on to a floured surface and pat down and sidewards until about 3-4 cm thick, don't knead or roll it...
6. Cut with any cutter you like and place them on a greased tray (I love the hearts don't you?!) Make sure you put them close-ish together (about 1cm at most) this helps them rise..!
8. Bake for about 15 minutes until golden brown on top. Serve warm - or cold - I reheat these if necessary.
9. Serve with butter, or just jam and cream - I love these with mandarin marmalade - but any jam or marmalade would be fabulous!
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