Crystallised

I remember making lemonade scones as a kid and feeling really smug that they required only three ingredients (flour, lemonade and cream). Then Sunday afternoon a Hungry and Frozen update flies into my inbox with a seriously cool adaptation of this fun childhood recipe. Check out her blog if you haven’t already, it’s truly inspiring. Then make these and eat them in your matching flannelette pajama set. And yes, said attire applies to the present day. Mine are blue with white polka dots.

Ginger beer scones
Mix together 4 cups self raising flour, 300ml cream, a 375ml bottle of Bundaberg ginger beer (less a few sips… it should really be 330ml) and 150g sliced crystallised ginger. Add more flour if the mixture is a little too wet. Tip onto a greased baking tray, pat down into a rectangle about 3-4cm high and slice into squares, or even triangles if you’re feeling a bit adventurous but don’t space them out. Bake at 200 degrees celsius for 25 minutes or so - if they start to brown but are still too doughy for your liking cover the dish with a sheet of tinfoil.

Split oven-warm scones in half, load with butter and devour with a cup of Twinings Earl Grey.