Ginger ale is one of the soft drinks you will always find in my fridge. I keep airline size tins of the sugar free variety available in South Africa. This is a great mixer for rum, and a drink perfect for when you have a sore throat. I have used it here to make ginger ale scones for International Scone Week 2016.
When I moved into the first home I owned I bought myself a new fridge / freezer. It was sized for the space that existed in my kitchen and was perfect for one person. When we moved into the cottage it was placed under the stairs and by that stage was fairly old. It is not really suitably sized for 2 people who like to entertain but we did not have the budget to replace it. Eventually we could afford to buy a new unit and we chose a side-by-side fridge / freezer. The white fridge (as I call it) was moved into the ‘lounge’ and was put to good use storing all the drinks and bottled condiments.
Today’s inspiration ♥ Recipe For Ginger Ale Scones ♥ can be found on Lavender and Lime #ISW2016 Click To Tweet
The freezer section was used for vodka and schnapps and the cray fish caught by Dave during season. Last year we had a lot of power outages – called load shedding in South Africa. This resulted in my freezer giving up its ability to do its job! In the hope of saving the contents Dave turned the unit to its coldest setting. In the short term this worked for the frozen shellfish, but it did not work so well for the cold drink tins in my fridge. The tins of ginger ale froze and one of them burst. In order not to waste the beverage, I made ginger ale scones using Celia’s recipe for lemonade scones.
- 225g self raising flour, plus extra for dusting
- 125mls cream
- 125mls ginger ale
- Preheat the oven to 200° Celsius
- Place the flour, cream and gingerale into a mixing bowl
- Mix with a spatula until the ingredients come together
- Turn out onto a lightly floured surface
- Dust the top with flour
- Lightly dust your hands with flour
- Press down until 2cm thick
- Flour a cutter and cut out your scones
- Bring the remaining dough together and repeat until the dough is used up
- Place the scones onto a lined baking tray
- Bake for 20 minutes
- Leave to cool on a wire rack
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What I blogged August 8:
- three years ago – Pickled Plums
- four years ago – Gorgeous By Graham Beck
- five years ago – Moroccan Chicken