I usually use buttermilk when making scones, but a recent trend seems to be to use lemonade. So, I thought I’d try Ginger Ale to make some ginger scones and it worked. I’m sure there are other ways, but these do taste really good and have a lovely texture, so why not give it a go.
Makes: 10 medium scones (if using a 6cm cutter)
Level: Very easy
Time: Around 30 min. hands-on, plus 60min. chilling (optional) and 15 min. baking
Need: Nothing fancy, just a bowl, a wooden spoon and a couple of trays (and an oven of course.)
- 375g/13oz self-raising flour plus extra for dusting
- 2 tsp baking powder
- 2 tsp ground ginger
- 50g/1¾oz golden caster sugar (or use white)
- 115g/4oz stem ginger, diced small + 10 slices for decoration later (A 350g jar will give more than enough)
- 125g/4½fl oz double cream
- 125g/4½fl oz ginger ale (do not use sugar-free varieties)
- About 30ml/1fl oz stem ginger syrup
- 1 egg beaten
1. Put the flour, baking powder, ground ginger and sugar in a large bowl and mix well. Stir in the diced stem ginger. Make sure they don’t all clump together.
2. Gradually pour in the double cream, lemonade and some of the ginger syrup, stirring with a wooden spoon, until the mixture comes together into a dough. Add more liquid as necessary, but don’t let the mixture get too wet and sticky.
3. Tip the dough out onto a lightly floured surface and knead briefly, just to bring it together – take care not to overwork it.
4. Transfer the dough to a sheet of lightly floured baking parchment then roll out to a 2cm – 3cm thickness. Chill in the fridge for about an hour. (*If you’re pushed for time you could leave out the chilling.)
5. Heat the oven to 220°C / fan 200°C / 425°F / gas 7. Take the dough out of the fridge and use a 6cm round cutter to stamp out ten rounds. Dip the cutter in flour each time and avoid twisting when you cut.
6. Line one or two baking trays with baking parchment, and arrange the scones on top with the flatter side uppermost, leaving space between each. Carefully brush the tops with the beaten egg, making sure the glaze doesn’t drip down the sides. Place a slice of stem ginger on each and brush again with egg.
6A. Bake for about 15 minutes.
6B. (This is optional, but I think it gives better scones.) Bake the scones for 7 – 8 min, then, working quickly, bring the trays out and re-brush the scones with the remaining egg. Reverse the trays and put them on different shelves then bake for a further further 7 – 8 min.
7. Cool on a wire rack. I like mine with butter and Duerr’s Ginger jam and maybe a dollop of Greek yogurt, but there must be lots of other tasty options. I’d love to know what you choose.
I hope you enjoy baking and eating these scones. For more scone recipes click here.
Here’s a short varied selection of some of my recipes that may be of interest: