How to make The Lazy Makoti’s ginger beer scones

How to make The Lazy Makoti's ginger beer scones

Fool unexpected guests with the best (and easiest!) scones you’ve ever made thanks
to a baking kit developed by our own Mogau Seshoene a.k.a The Lazy Makoti. These ginger beer scones are is a twist on the traditional dikuku le gemere enjoyed during Christmas.

Dikuku le gemere (scones and ginger beer) have been a part of my family’s traditions for as long as I can remember. In fact, this grand combo is non-negotiable at all our gatherings, from weddings to funerals. In most African cultures, invitations for such events are extended to the whole community. Everyone is welcome and dikuku le gemere is the first refreshment everyone asks for when they arrive.

The scones are such a hit that my mom is even a member of a club of 13 women who bake them by the truckload (I’m not kidding!). Every time one of the ladies has a family event, they each contribute a bucket of scones, creating an arsenal that will hopefully get you through a week of dozens of people pouring into your home to either mourn or celebrate with you. So naturally, the festive season just isn’t complete without a container of scones and at least a two-litre bottle of ginger beer in the house – Christmas staples you should never be without.

Therefore, it’s only fitting that when I collaborated with Woolworths on a special new gifting line, the first thing I thought of was our beloved dikuku le gemere – combining two classics for a ginger beer scone recipe that will ignite memories and nostalgia for many. This one is for all you lazy makotis – it’s so easy everyone will get them right on their first try. I’m happy to say there’ll be no more worrying about whether your scones will be too dry or rock hard; the results will always be so delicious the whole family will want seconds and thirds – the ultimate compliment for any baker.


Perfect scones should be just a little crumbly and are best enjoyed fresh from the oven. Here’s some advice for getting them right every time.

  • Use good-quality ingredients and measure them correctly.
  • Don’t soften the butter. Cold butter makes scones rise higher. Cut the butter into small cubes for easier mixing into the flour.
  • Mix the ingredients until just combined. Avoid overmixing the dough. Too much stirring will toughen the scones.
  • Flour your surface before placing the dough on it so that it doesn’t stick. This makes it easier to lift the scones once shaped.
  • If the dough is too sticky when you put it on the surface, add more flour.
  • lour your cookie cutter. If you don’t have one, the rim of a glass works just as well to shape a chunk of dough into a disc. A larger disc will make a larger, moister scone. A smaller disc will make a smaller, drier scone.
  • Keep the scones as cold as possible until they are ready to go into the oven. This will make them rise better.
  • Preheat the oven before baking the scones.
  • Brush the scones with milk or beaten egg before baking for a beautiful golden brown colour.

Making ginger beer scones

Once you have your “make your own Lazy Makoti ginger beer scones kit” you’re ready to create some magic in the kitchen. All you need is a few more ingredients and 15 minutes to prepare the recipes and you’re all set to have delicious ginger beer scones. Follow the easy method below.


    1. Preheat the oven to 200°C and grease a baking tray. Using the bowl from the kit, rub 175 g butter into the flour mixture until it resembles breadcrumbs.

      Step 1

    2. Add 1 egg and mix gently.

      Step 2

    3. Add ½ cup of ginger beer and gently mix so that the ginger beer stays fizzy.

      Step 3

    4. Place the dough on a floured surface and flatten to a thickness of 2–3 cm.

      Step 4

    5. Cut out 6 cm rounds using a cookie cutter or glass.

      Step 5

    6. Place the rounds on the greased baking tray.

      Step 6

    7. Brush with milk and bake in the middle of the oven for 15–20 minutes, or until golden brown.

      Step 7

    8. Cool the scones on the baking tray for 5 minutes, then transfer to a wire
      rack. Serve with lightly whipped cream, crème fraîche or double-thick cream and raspberry jam.

      Step 8

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