GINGER BEER SCONES

5 1/2 cups self raising flour

4 tablespoons sugar

3 level teaspoons ground ginger

1/2 teaspoon salt

1 x 150 gram packet uncrystalised ginger, finely chopped

250 mls ginger beer

250 mls thickened cream (+ 1 tablespoon if needed)

1 egg, lightly beaten

preheat oven to 190 c. line a large baking tray with baking paper.

in a large bowl, add the flour, sugar, ground ginger, salt and chopped ginger. stir to combine.

in a jug add the ginger beer, cream and beaten egg. stir to combine then stir into flour mix to bring together. add extra cream if too dry.

tip dough onto a well floured board and knead lightly.

using hands, flatten dough out to 2 1/2 cm (1 inch) thick. cut with a scone cutter and place on tray. reshape the leftover dough and continue cutting.

cook for approx. 20 minutes or until risen and golden.

place on a wire rack to cool.

serve warm or cold.

great with lemon curd and whipped cream.