Matt Sinclair


2 – 4 people


  • 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


  • 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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