Lashings of ginger beer… sconesMarch 6, 2010 at 12:56 pm | Posted in Aunt Fanny, Eating and Drinking, Joan the Cook | 2 Comments
Tags: Dan Lepard, ginger beer, ginger beer scones, ginger buns, Guardian, lashings of ginger beer, Sherlock Holmes
Like Sherlock Holmes’ “Elementary my dear Watson”, the phrase “lashings of ginger beer” is never actually used in the stories it’s so synonymous with. As previously noted, the Famous Five only ever enjoy lashings of treacle and of hard-boiled eggs (although not together; that particular combination would challenge even their relatively open-minded tastebuds). There are no ‘lashings’ per se of ginger beer – just vast amounts of the stuff, taken at any time of day [‘Lashings of’ is such a great phrase I’m afraid I overuse it a little, but let’s think of posts with this heading as a loosely thematic series rather than a sign of my lack of imagination].
Taking the cousins’ GB fetish one step further is Dan Lepard’s recipe for ginger beer scones, published in the Guardian magazine a few weeks ago. This uses ginger beer in the dough mix, as well as ground ginger and sweet stem ginger. I felt it my duty to try it out and report the results to any aspiring Aunt Fannys or Joanna the Cooks out there, so last week I whipped up a batch and forcefed them to my housemate and work colleagues.
Here is the recipe:
It makes around 16 scones.
425g plain flour
50g icing sugar
1 tsp ground ginger
2½ tsp baking powder
200g crème fraîche
1 large egg
100g chopped glacé or stem ginger (and a little bit more than this would not be a bad thing)
150ml ginger beer
Milk, for brushing the tops
Put the flour, icing sugar, ground ginger and baking powder into a large mixing bowl and mix together. In a separate bowl or jug, beat the crème fraîche, egg and glacé or stem ginger with a fork, then stir in the ginger beer. Pour this into the dry ingredients and gently combine. You should now have a very soft and extremely sticky dough.
Generously flour your work surface and tip the dough on to it. Sprinkle plenty of flour on the top and pat it out with your hands to 2-3cm thick. Using a pastry cutter, cut the flattened dough into circles and drop onto a tray lined with a sheet of baking parchment. Brush a little milk onto the tops of the scones to help them go brown.
Put into an oven pre-heated to 220°C (200°C fan-assisted)/425°F/gas mark 7 and bake for 10-15 minutes, until the scones are brown on top. Leave to cool on a rack.
The scones are best eaten warm from the oven. After they cooled down they took on a slightly odd texture that I wasn’t really in to – not quite scone, not quite bun. They also seemed to be the tiniest bit rubbery. Verdict? I would prefer to eat real scones or sticky ginger buns a’la Mrs Sanders but these are worth trying once for their novelty value. Wash down with tea or, if you are a true devotee, a glass of ginger beer.