- 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
- 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.