The Lazy Makoti’s scones & ginger beer
For Mogau Seshoene, aka The Lazy Makoti, the holidays would just not be the same without her tradition of enjoying just-made scones with homemade ginger beer. Luckily, she’s shared her recipe with us.
Scones with no-yeast ginger beer
Preparation: 15 minutes for the scones, 10 minutes plus overnight for the ginger beer
Cooking: 15 minutes
Ingredients:
For the scones:
- 500 g cake flour
- 1 T baking powder
- 4 T sugar
- Salt, a pinch
- 80 g butter
- 1 free range egg
- 100 ml milk
- 1 ½ t orange or vanilla extract
For the gemer (ginger beer):
- 1 litre water
- 100 g sugar
- 1 T ground ginger
- ¼ t tartaric acid
- ¼ t cream of tartar
- 1 t lemongrass fresh (optional)
- 10cm pineapple peel
Method:
- To make the scones, preheat the oven to 180°C. Sift the flour and baking powder, then add the sugar and salt.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- In a separate bowl whisk the egg, milk and orange or vanilla extract.
- Add the wet ingredients to the dry ingredients and gently combine. Turn out onto a lightly floured surface.
- Roll out to a thickness of roughly 2cm, then cut out scones using a cookie cutter or glass. Place onto a greased baking tray and bake for 12–15 minutes.
- To make the ginger beer, bring ½ L water to the boil and stir in the sugar to dissolve. Once the sugar has dissolved, add the ginger and simmer gently for a few minutes.
- Remove from the heat and add the tartaric acid and cream of tartar. Add the remaining water, lemongrass and pineapple peel and place in the fridge to “mature” overnight. Enjoy the next day.
(Serves 6-8)
Feeling inspired? Stock up on pantry ingredients to make sure you’re sorted for the holidays (and for any sudden baking projects).