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Ginger Beer Scones Recipe

05.08.20

(Makes 8)
375g self-raising flour
170ml double cream
170ml ginger beer (roughly half a can)
2 tsp ground ginger (optional)

Pre-heat the oven to 225C.

Sift the flour into a bowl. Make a well and add the cream, ginger beer and ground ginger, if using. With a spoon, bring all the ingredients together quickly, with as little mixing as possible – the dough should be cohesive but airy and moist.

Turn out on to a lightly floured surface.

Either break the dough into eight similar-sized pieces and give each a quick shape with your hands, or gently roll the dough into a giant sausage and cut into eight.

Lightly flour a baking tin, arrange the pieces of dough side by side and bake in the oven until nicely browned and crisp – between 12-15 minutes.

Best eaten within minutes! Or, at least, on the day they are baked.

https://www.theguardian.com/lifeandstyle/2013/nov/15/how-to-make-ginger-beer-scones

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