If you like ginger, you'll love these little beauties. They're just the thing for a cold winter's day
Dan Lepard's ginger beer scone: A ginger lover's delight, as there's not just ginger beer in it. There's glacé and ground ginger, too Photograph: Colin Campbell
I first tried these scones, made with plain lemonade, at Marilyn and Gary Barker's Patchwork Teahouse, set deep in Melbourne's Dandenong Ranges, and thought they were the softest and lightest I'd ever eaten. They don't have the crisp top regular ones do, but they stay moist for days and that's something. Use non-alcoholic ginger beer, and one without artificial sweeteners.
425g plain flour 50g icing sugar 1 tsp ground ginger 2½ tsp baking powder 200g crème fraîche 1 large egg 100g chopped glacé or stem ginger 150ml ginger beer Milk, for brushing the top
Spoon the flour, icing sugar, ground ginger and baking powder into a large mixing bowl and stir well. In another bowl, beat the crème fraîche, egg and glacé or stem ginger, then add the ginger beer and stir to amalgamate. Pour into the mixing bowl and gently mix until you have a very soft and sticky dough.
Flour your work surface very well, then scrape the dough on to it. Don't try to knead it – it's way too sticky for that; just flour the top and pat it out to 2-3cm thick. Cut the flattened dough into discs or squares and place on a flour-dusted tray.
Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7, brush scone tops with milk and bake for 10-15 minutes, until brown on top.
Dan Lepard's ginger beer scone: A ginger lover's delight, as there's not just ginger beer in it. There's glacé and ground ginger, too Photograph: Colin Campbell
I first tried these scones, made with plain lemonade, at Marilyn and Gary Barker's Patchwork Teahouse, set deep in Melbourne's Dandenong Ranges, and thought they were the softest and lightest I'd ever eaten. They don't have the crisp top regular ones do, but they stay moist for days and that's something. Use non-alcoholic ginger beer, and one without artificial sweeteners.
425g plain flour 50g icing sugar 1 tsp ground ginger 2½ tsp baking powder 200g crème fraîche 1 large egg 100g chopped glacé or stem ginger 150ml ginger beer Milk, for brushing the top
Spoon the flour, icing sugar, ground ginger and baking powder into a large mixing bowl and stir well. In another bowl, beat the crème fraîche, egg and glacé or stem ginger, then add the ginger beer and stir to amalgamate. Pour into the mixing bowl and gently mix until you have a very soft and sticky dough.
Flour your work surface very well, then scrape the dough on to it. Don't try to knead it – it's way too sticky for that; just flour the top and pat it out to 2-3cm thick. Cut the flattened dough into discs or squares and place on a flour-dusted tray.
Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7, brush scone tops with milk and bake for 10-15 minutes, until brown on top.
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