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.
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.
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.
- 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
- Pre heat oven at 200 degrees Celicius.
- Place self raising flour in a large bowl.
- In a medium bowl place melted butter, sugar milk and ginger and mix well.
- Add butter mixture and ginger beer to the flour, mix well.
- 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.
- Brush tops of your scones with milk and bake in the oven for 20 minutes or until golden and cooked.
- Serve warm with ginger and lime curd.