RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 125ml (1/2 cup) thickened cream
- 125ml (1/2 cup) ginger beer
- 55gm (1/4 cup) caster sugar
- 1 tsp Coles ground ginger
- Pinch salt
- 300gm (2cups) Coles Self Raising Flour
- 2 Tbsp milk
METHOD:
- Preheat oven to 220C. Lightly grease a 20cm cake tin.
- In a large mixing bowl add the cream, ginger beer, sugar and ground ginger and mix to combine. Sift in the flour and use a knife to gently mix together. Dough will be quite sticky, but don’t over work it.
- Turn out the dough onto a lightly floured work bench and gently knead until combined. Press the dough out to 3 cm thickness and using a 6cm cookie cutter, cut out 8 rounds and place them side by side on the baking tin. Bring any remaining dough together and cut out any extra scones.
- Brush the tops of the scones with milk and place in the oven for 10-15 minutes or until lightly golden on top. Remove from oven and serve warm with jam and cream.
Our friends at Wine Selectors recommend pairing this dish with a Viognier to match the ginger spice
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