Ginger beer scones

These scones are a twist on dikuku le gemere (scones and ginger beer) and are super-easy to make thanks to a baking kit developed by our very own Mogau Seshoene a.k.a The lazy Makoti.

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

2. Add the egg and mix gently.

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

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

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

6. Place the rounds on the greased baking tray.

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

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.

Find more scone recipes here. 

Photograph: Jan Ras
Food assistant: Mia Wentzel