Utensils: Large mixing bowl, scone or biscuit cutter, baking paper or silicone mat and cookie tray

Ingredients:

• 100ml Buderim Ginger Ginger Beer
• 30gm Buderim Ginger Uncrystallised Ginger finely chopped
• 400gm SR Flour (set aside an extra cup for the dough)
• 50gm sugar
• 50 gm butter
• 50ml cooking cream
• 50ml butter milk
• 1 egg lightly beaten

Method:

1. Pre-heat oven to 180C
2. Combine butter, sugar and flour with clean and dried hands until it resembles breadcrumbs
3. Make a well in the centre with a butter knife and add the cream, buttermilk, Buderim Ginger Ginger Beer and egg
4. Add the chopped @buderimginger Uncrystallised Ginger. The dough will be wet at this stage
5. Sprinkle some flour on the clean surface you’ll be rolling the dough and gently knead but DON’T overdo it
6. When ready, the dough should NOT be sticky
7. Use the biscuit cutter to extract your scones but avoid twisting it, just push straight down to cut
8. Place on your lined cookie tray
9. Dip your pastry brush in milk and brush over the tops of the scones once they’re on the tray, side by side
10. Bake for 20 minutes or until the tops are golden brown in colour

Serve with butter, Buderim Ginger Marmalade and freshly whipped cream and enjoy!