Lemon Cream and Ginger Ale Scones

These cream scones have extra punch from lemon and ginger.

Ingredients make 12

500 g self raising flour

100 g caster sugar

10 g salt

½ tsp ground ginger

180 ml cream

180 ml ginger ale

50 ml lemon juice

Method

Preheat oven to 200º C fan forced (220º C normal bake). Combine flour, sugar, ground ginger and salt in a large bowl. Place cream, ginger ale and juice in another bowl and combine. Add liquid mix to dry mix and combine to dough. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut out the scones with a 5cm scone cutter and transfer to a lightly floured tray. Bake for approx. 12 min. until golden brown on top and cooked through. Dust with icing sugar.

Note: Try adding 50 gram chopped glazed or candied ginger.