Invitation to Tea - 'Ginger and Bonfire Teatime Treats'

Over at A Trifle Rushed a delicious 'Banana and Ginger Tea Loaf' has created.  I have made many a banana loaf and I don't know why I didn't think to add ginger.  I will definitely be trying this soon and I can already feel it is going to be a winner.  A Trifle Rushed also mentions an 'Invitation to Tea', some fantastic blog networking where Karen at Lavender and Lovage and Kate at What Kate Baked are hosting a:  

New Monthly

 'Tea Time Treat' Themed Challenge.

 I know many of us also love to bake and more importantly eat!  This months 'Tea Time Treat' theme  is 'Ginger and Bonfire Treats' and it is hosted by Karen.  Read more about it here:

An Invitation to Tea

I thought my recipe for Ginger Beer Scones fits the bill perfectly.

These are so quick and easy and delicious warm with a drizzle of honey.

Ginger Beer Scones

I am turning in to The Queen of Scones!  I have posted the recipe for 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.