By Sara McCleary Updated - This post may contain affiliate links
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A few years ago I played around with the standard lemonade scone recipe and created creaming soda and ginger beer scones. I wasn't 100% happy with the ginger beer creation. They just didn't have a real ginger taste.
I decided to revisit that old recipe and revamp it, give it a little bit more zing. I also used a decent ginger beer, one with a bit of grunt. The addition of thinly sliced crystallised ginger is what gives these scones a bit more bite.
The traditional lemonade scone recipe that you see everywhere calls for the use of cream. I wanted to create something that didn't use cream, but what you could readily find in your fridge.
If you are like me you don't always have cream on hand, butter on the other case, yes. A traditional scone recipe requires you to rub the butter into your flour.
When using a fizzy drink like lemonade or ginger beer in this circ*mstance, that method of getting the fat into your scones isn't going to work. That is why the good old lemonade recipe uses cream. I decided to use melted butter, it worked a treat.
These scones go brilliantly with my ginger and lime curd, which appeared on the Belly Rumbles last week.
Sara xxx
More Yummy Breakfast Recipes
Cornflake Crumbed French Toast - recipe from Three Williams Sydney
Funfetti Pancakes - the kids will love these
Corn Fritters - with tomato relish
Printable Recipe
Ginger Beer Scones
Recipe Author: Sara McCleary
If you like lemonade scones, you will love my ginger beer scones. Light and have a lovely ginger zing.
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Servings 12
Calories 210 kcal
Ingredients
- 420 grams self raising flour
- 80 grams butter melted
- 20 grams caster
- 125 ml milk
- 60 grams crystalised ginger finely sliced
- 250 ml ginger beer
Instructions
Pre heat oven at 200 degrees Celicius.
Place self raising flour in a large bowl.
In a medium bowl place melted butter, sugar milk and ginger and mix well.
Add butter mixture and ginger beer to the flour, mix well.
Turn out on to a floured surface, knead a couple of times until mixture comes together. Pat the dough out with your hands until it is around 4cm thick. Cut out rounds with a floured circle cookie cutter. Size is up to you.
Brush tops of your scones with milk and bake in the oven for 20 minutes or until golden and cooked.
Serve warm with ginger and lime curd.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Calories: 210kcalCarbohydrates: 33gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 55mgPotassium: 48mgSugar: 7gVitamin A: 185IUCalcium: 19mgIron: 0.4mg
Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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Reader Interactions
Comments
Alison Heppell
These were incredibly sticky ,a lot of liquid goes in them ,,I couldn’t cut them ,,they were more like dumpling mix ,awaiting the oven
Can I use less ginger beer?Reply
Sara McCleary
Hi Alison
It is a wetter mixture than a standard scone recipe. Flours differ and sometimes less or more is needed. I would add a little more flour, not reduce the liquid. Make sure you flour your cutter or knife when cutting as well to help the mixture not stick.
Sconeface
Only had gf sr flour and SUV’s ginger powder for cryst ging. Used coco oil instead of butter...
Served with coconut yoghurt mixed with lime juice... they didn’t rise, tasty....but would prefer original recipeReply
Sara McCleary
I'm glad they were at least tasty! With the ingredient substitutions, especially the butter, I'm not surprised they didn't rise, which is a shame. Thanks for sharing how they wen't always love to hear the feedback on recipes.
Will
Thanks - the addition of ginger sounds good - do you have a link to the lemonade recipe as well?
Reply
The Hungry Mum
Am absolutely going to try these - I love me some ginger beer 🙂
Reply
Amanda@ChewTown
Yum! What a great idea - they look wonderful. Hmm... what about actual beer scones?! Do you reckon its possible?
Reply
Sara
I can't see why it wouldn't be. There is beer batter, so why not beer scones?
Helen (Grab Your Fork)
Ooh I love the idea of using melted butter! So much easier than rubbing the butter into flour, and cheaper than splurging on all that cream. Definitely gonna give this a whirl!
Reply
milkteaxx
ooh ive got some ginger beer at home to spare, i think this will be on my weekend baking list!
Reply
Penny
This sounds interesting! I love ginger beer and never thought of having it in a scone. Will try it soon. Which ginger beer did you use?
Reply
Sara
I used Buderim Ginger Beer, but you could use any that packs a bit of a taste punch.
Deepa@onesmallpot
Ginger is one of my favourite ingredients/flavours so will be trying this one. Yum!
Reply
john | heneedsfood
Ooh I'll have to show Dean this recipe. Two of his favourite things in one. I bet he tries it this weekend!
Reply
Sara
I hope if he did give it a go over the weekend and you guys enjoyed them.
Ramen Raff
Love the sound of ginger beer scones! Been wanting to try making em. Should still be good with cream right?
Reply
Sara
Just follow the lemonade scone recipe and use cream, all good, will work.
