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- 3 cups Self Raising flour
- 1 cup cream
- 1 cup Bundaberg Ginger Beer
- Whipped cream
The secret to great scones is light hands. Use a butter knife to combine ingredients in a bowl before turning onto a heavily floured bench.
Sprinkle more flour on top and work it (gently, gently) into a 3-4cm height shape. You can use a glass or scone cutter to cut rounds. Flour your cutter between cuts. And place onto a lined baking tray.
Brush tops with a little cream or milk and add to a preheated 200 degree Celcius oven.