Ginger Beer Scones

10 Feb
February 10, 2014

A few years ago I played around with the standard lemonade scone recipe and created creaming soda and ginger beer scones.  I wasn’t 100% happy with the ginger beer creation.  They just didn’t have a real ginger taste.

Gingerbeer Scone

I decided to revisit that old recipe and revamp it, give it a little bit more zing.  I also used a decent ginger beer, one with a bit of grunt. The addition of thinly sliced crystallised ginger is what gives these scones a bit more bite.

Ginger Beer Scone

The traditional lemonade scone recipe that you see everywhere calls for the use of cream.  I wanted to create something tha t didn’t use cream, but what you could readily find in your fridge.  If you are like me you don’t always have cream on hand, butter on the other case, yes. A traditional scone recipe requires you to rub the butter into your flour.  When using a fizzy drink like lemonade or ginger beer in this circumstance, that method of getting the fat into your scones isn’t going to work.  That is why the good old lemonade recipe uses cream.  I decided to use melted butter, it worked a treat.

These scones go brilliantly with my ginger and lime curd, which appeared on the Belly Rumbles last week.

Ginger Beer Scones
If you like lemonade scones, you will love my ginger beer scones. Light and have a lovely ginger zing.
  • 420 grams self raising flour
  • 80 grams butter, melted
  • 20 grams caster
  • 125 ml milk
  • 60 grams crystalised ginger, finely sliced
  • 250 ml ginger beer
  1. Pre heat oven at 200 degrees Celicius.
  2. Place self raising flour in a large bowl.
  3. In a medium bowl place melted butter, sugar milk and ginger and mix well.
  4. Add butter mixture and ginger beer to the flour, mix well.
  5. Turn out on to a floured surface, knead a couple of times until mixture comes together. Pat the dough out with your hands until it is around 4cm thick. Cut out rounds with a floured circle cookie cutter. Size is up to you.
  6. Brush tops of your scones with milk and bake in the oven for 20 minutes or until golden and cooked.
  7. Serve warm with ginger and lime curd.


Sara xxx

Ginger Beer Scone

Tags: ,
13 replies
  1. Penny says:

    This sounds interesting! I love ginger beer and never thought of having it in a scone. Will try it soon. Which ginger beer did you use?

  2. Ramen Raff says:

    Love the sound of ginger beer scones! Been wanting to try making em. Should still be good with cream right?

  3. john | heneedsfood says:

    Ooh I’ll have to show Dean this recipe. Two of his favourite things in one. I bet he tries it this weekend!
    john | heneedsfood recently posted..Manhattan, in pictures

  4. Deepa@onesmallpot says:

    Ginger is one of my favourite ingredients/flavours so will be trying this one. Yum!
    Deepa@onesmallpot recently posted..Quick Mango Pickle

  5. milkteaxx says:

    ooh ive got some ginger beer at home to spare, i think this will be on my weekend baking list!

  6. Helen (Grab Your Fork) says:

    Ooh I love the idea of using melted butter! So much easier than rubbing the butter into flour, and cheaper than splurging on all that cream. Definitely gonna give this a whirl!
    Helen (Grab Your Fork) recently posted..Rootstock Sydney 2014

  7. Amanda@ChewTown says:

    Yum! What a great idea – they look wonderful. Hmm… what about actual beer scones?! Do you reckon its possible?
    Amanda@ChewTown recently posted..Poached Pear and Mascarpone Tart

  8. The Hungry Mum says:

    Am absolutely going to try these – I love me some ginger beer :)
    The Hungry Mum recently posted..Donna Hay’s simple blueberry and lemon loaf cake

  9. Will says:

    Thanks – the addition of ginger sounds good – do you have a link to the lemonade recipe as well?
    Will recently posted..Totally Bamboo In-Drawer Knife Block Review


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge