An alternative method of making scones using Ginger beer to make the rise in the scones as well as the flavour and sweetness
Ingredients:
400g self raising flour
250ml double cream
250ml ginger beer
200g blueberries
1 lemon, zested
Method:
Measure the flour out in a large mixing bowl.
Add the fresh blueberries and lemon zest, followed by the cream and finally the gingerbread.
Mix together the scones dough and turn out onto a lightly floured work surface.
Press the mixture down from the top and in from the sides to compact the dough, then using a 68mm pastry cutter cut out the scones and transfer to a non stick baking tray.
Bake the scones at 180c for 12-15 minutes.
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