Blueberry, Lemon and Ginger Beer Scones - Australian Style

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. 

Products Used:

MasterClass Smart Ceramic 40 x 27 cm Heavy-Duty Stackable Big Baking Tray

Taylor Pro Touchless TARE Digital Dual 5.5Kg Kitchen Scale

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Box Grater with Measurements

Colourworks Brights Purple Silicone-Headed Kitchen Spoon with Long Handle