Ginger Ale Scones

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.

Head straight on to the recipe for Ginger Ale Scones ♥
Ginger Ale Scones With Orange And Ginger Marmalade
Ginger Ale Scone With Orange And Ginger Marmalade

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 Share on X

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.

Print Recipe
4.78 from 9 votes

Ginger Ale Scones

Recipe Category: Baking
Makes enough for: 1 batch scones
All Rights Reserved: Adapted from Fig Jam and Lime Cordial


  • 225 g self raising flour plus extra for dusting
  • 125 mls cream
  • 125 mls 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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48 thoughts on “Ginger Ale Scones

  1. I love the idea of ginger ale scones! So creative. Not a big soda pop drinker here, but yes, you can always find ginger ale in my fridge too. Especially when you have an upset stomach. It does the job!!

  2. I’ve never made scones like this -awesome use of ginger ale! Thanks so much Tandy!

  3. Oh man I know Dave and I would go crazy for these. Beautiful looking scones and a great way to use up the extra gingerale we always seem to have lying around from making cocktails 😉

  4. 5 stars
    Yum, I love ginger ale but never even consider baking with it — now I have to try it!

  5. We have a second fridge/freezer in the garage and it is full of beverages too. Luckily no exp,doing ginger ale! These scones look scrumptious, such a classic that would go well with all the homemade jams I’m overwhelmed with right now.

    1. Thanks, for some reason my blog is not alerting me to ping backs! I decided to do one simple and one not so simple recipe this year 🙂

  6. I’d love to try these. Never thought to add ginger ale but it makes so much sense. I use soda water with lemon in my scones…so kind of like lemonade scones.

  7. brilliant – I actually thought of ginger scones for ISW because I have wanted to try the ginger scones on passionfruit kitchen that were posted last ISW – and I love ginger ale – it is often my fizzy drink of choice. But I went savoury and hope to post the recipe soon!

    1. Just did my scone recipe and then saw that I am way behind – I had the ISW dates totally wrong in my head. Life has been distracting! If you are up to accepting late entries, that would be lovely, but if not that is totally understandable. The link will be under my comment.

        1. Thanks Tandy – unfortunately wasn’t the best distraction – our cat got sick and died which has slowed me down this month – but am pleased I didn’t miss the boat completely – thanks for your flexibility! Love ISW and am pleased you are keeping it going

  8. I just tried your recipe for ginger Alex scones. I don’t know if our ingredients are different from yours or not but I mixed them strictly to your specifications & had to add 5 tablespoons of flour before I could get it to hold together. Even then it was sticky to cut. They are now in the oven, I shall see how they come out!

    1. Hi Margaret, thanks for letting me know. Flours differ all over the world. Maybe the flour you are getting in New Zealand is radically different to ours? And I know that altitude and humidity can also make a difference. This recipe is adapted from a friend who lives in Sydney – is the flour you get similar to theirs? How did they turn out in the end?

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