(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