Ingredients

• 100g/3½oz self-raising flour
• 50g/1¾oz unsalted butter
• cut into cubes
• 50g/1¾oz caster sugar
• 50g/1¾oz quark (or similar fresh soft cheese)
• 25ml/1oz ginger syrup
• from a jar of stem ginger
• 50ml/2fl oz runny honey
• 1 vanilla pod
• seeds scraped out
• ½ orange
• juice only

Directions

• Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven to preheat.
• To make the scones
• place the flour
• butter
• sugar
• quark and ginger syrup into a food processor and blend until the mixture comes together as a dough.
• Using floured hands
• knead the dough lightly on a floured surface and pat out to about 2cm/¾in thick.
• Using a 5cm/2in pastry cutter
• cut out four scone rounds.
• Place the scone rounds onto the preheated baking sheet and place into the oven to bake for eight minutes
• or until risen and golden.
• To make the honey syrup
• place a frying pan over a medium heat. Add the honey
• vanilla pod and seeds and orange juice. Stir to mix together and heat to simmer for 2-3 minutes
• until it reaches a thick
• syrupy consistency.
• To serve
• place the scones onto a plate with the syrup drizzled over.