Knead the flour with
the butter until it is crumby; add the rest of the ingredients and knead
well together. Roll the dough out and cut rounds with a glass. Bake
the scones 10-12 minutes at 220 degrees
British scones or
Scottish cheese scones.
Mix the sugar with
one cup of water, the lemon juice and the ginger powder. Bring to the
boil and simmer for 15 minutes until it becomes syrup. Allow the syrup
to cool down. Mix the flour with the butter, the egg and approximately
1/2 cup of water and knead well. Roll out the dough and cut rectangulars
of about 4X8 centimeters. Cut these in three strips and braid the strips
together. Deep-fry the koeksisters until golden brown and roll them
through the syrup.