Cheese Scones then I posted the recipe for Easy Peasy Lemonade Scones, one for the boys, I posted the recipe for Cheese and Beer Scones. Now let me bring you ............The Ginger Beer Scone!
Makes about 12-14 scones.
325g self-raising flour
170ml cold Ginger Beer (use the carbonated type)
170ml Double cream (It needs to be a heavy cream as no other fat is going into these scones.)
25g of finely chopped Crystallised Ginger
Preheat oven to 225 degrees Celsius (205 degrees Celsius fan-forced). Line a baking tray with baking paper.
Sift flour into a large bowl add the crystallised ginger. Combine Ginger Beer and cream in a medium bowl. Add Ginger Beer and cream mixture to flour and gently fold ingredients together until just combined (don't over mix the dough as this will make tough scones). The dough should be fairly soft and sticky.
Place dough on a lightly floured work surface, form into a round and press out to about 3.5cm thickness. Cut scones using a floured 5cm diameter cutter. Use a quick, firm motion to cut the scones to gives them a better shape and it makes them less likely to stick to the cutter. Form the offcuts into another round and cut some more scones.
Place scones close together on the tray, so they are just touching. Bake for about 12-15 minutes, or until pale golden and cooked through.
If you like your scones to have a soft crust, cover them with a clean tea towel for one minute after removing from the oven. Delicious served spread with butter and a drizzle of honey .
Scones take no time at all to make and are very economical as a quick snack. It also makes sense when you already have the oven on to use the fuel economically and bake goodies alongside dinner.