Good day, Crabbie’s crowd! Camilla here. I just wanted to
share a little secret with you top-notch Crabbie’s lovers that will really make
your day: a truly yummy recipe for ginger beer scones (made with lashings of
Crabbie’s, of course!). They’re the perfect way to spice up your afternoon tea.
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 Crabbie’s 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 it all together. 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. Whatever you do, don’t bother kneading it as the
mixture will be jolly sticky; 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 the scone tops with milk and bake for
10-15 minutes, until brown on top.
And there you have it- totally super,
utterly delicious, all-round spiffing ginger beer scones. Bravo!
I found this rather spiffing recipe whilst
surveying the Guardian website, so a big bravo to Dan Lepard.
Warmest,
Camilla
