Easy Eats are blog posts that contain quick and easy recipes you can make in 30 minutes or less! 🙂 If you’re busy or crave convenience like me, these recipes are for you! In a hurry? Don’t worry, just scroll to the recipe card below! 🙂
This recipe is in honor of my friends Jane (English) and Kate (British) of Creative Palate Communications! Happy Thanksgiving Ladies! Enjoy!
It seems only fitting that on Thanksgiving morning and over the weekend we should have something that comes from our English Pilgrim ancestry like English Scones, or in this case, Ginger Beer English Scones.
Truly, I have no idea if I’m an actual descendant of the Pilgrims—though the surname “Coe” is Welsh—but that’s not really the point; it’s Thanksgiving!
How do you pronounce the word Scone?
Believe it or not this is quite the controversy! It appears that those of us in the US use a hard O sound and a silent E which makes the word “Scone” rhyme with Cone.
In the UK however it seems—according to my friend Pegg (who really does know everything) and the Oxford Dictionaries blog)—the word is pronounced “Scon” rhyming with Con. Who knew?!?
Did you know there’s a difference between an English Scone and an American Scone?
In America, we put much of our decadence inside our scones before baking them. This can include eggs, heavy cream, lots of butter and yummy things like blueberry’s or chocolate. Check out one of my other SCONE RECIPES to see what I mean.
In the UK, everyone seems to have a bit of a different recipe, not unlike the US, but many English scone recipes appear to leave out the extras in the dough and most call for less sugar. Both US and English recipes usually call for heavy or thickened cream. English scones taste a bit more like what we Americans would think of as a super fluffy country style biscuit: Our British counterparts across the pond aren’t all the good samaritans of health however; post bake-pre binge they slather on a thick layer of butter and jam or clotted cream to get their share of sugar and fat! 🙂
Truth be told, these Ginger Beer English Scones do taste a lot like the biscuits you find in the American South. Warm and slightly crusty on the outside, with flaky layers on the inside and they smell divine! They have just a hint of sweetness but surprisingly, the addition of the ginger beer didn’t make them nearly as sweet as I was expecting. Given this, they make a great stand alone breakfast treat English-style, with a cup of tea OR they could easily be served up with eggs and sausage gravy—We have a great HOW TO VIDEO for sausage gravy for you HERE—Another great Thanksgiving morning breakfast treat! In fact, these are so good you could whip up a batch and use them for your Thanksgiving dinner instead of yeast roles—I can see the American Thanksgiving traditionalists and the British both cringing at that suggestion, but I’m telling you they are THAT good!
However you choose to serve them doesn’t matter as long as you make them, eat them and lick your lips and sticky fingers with delight afterward! They are SO EASY and take less than 30 minutes!
And because it’s almost Thanksgiving and you have A LOT to do before all that company shows up, I’m gonna stop rambling and take you right to the process notes and the recipe…
Ginger Beer English Scone Process Notes
Only 3 Ingredients!
This Ginger Beer English Scone is perfect for a Thanksgiving morning or weekend treat! It’s one of those recipes that just sort of comes together after reading too much Pinterest, experimenting with too many recipes and baking with a lot of beer as a shortcut to yeast! In this case, non-alcoholic ginger beer served as both sweetener and leavener and it worked out great! A true scone of any type is usually made with ”thickened” or heavy cream—half and half was as much fat as I could make myself go for in this recipe so we’ve shaved off a few calories and some fat grams there.
Don’t worry, these Ginger Beer English Scones still taste as #Cinfuliscious as ever!
If you prefer a reduced sugar approach , I would suggest trying these with sugar free ginger beer or ginger ale. I wouldn’t go lighter than the half and half though, or the texture of the dough may fail and your Ginger Beer English Scones could end up dry enough to take the spit out of your mouth. You’ve gotta have some fat to keep them moist! Everything in moderation, Right? Hard to do with these Ginger Beer English Scones. I was ready to eat the whole toasty-warm-calling-my-name-basket!
Ginger Beer English Scones Recipe
- 3 c self rising flour I used Gold Medal
- 1 c half and half I used Horizon organic
- 1 c ginger beer I used Reeds extra ginger
Preheat oven to 400 degrees.
In a large mixing bowl add flour, half and half and ginger beer and stir gently with a fork until ingredients come together and all the flour is mixed in.
The dough should be dry-ish but not crumbly. If crumbly, add a touch more half and half ( a tablespoon at a time) until it is more moist and not falling apart.
I use rubber gloves for this next part and coat them with a bit of coconut oil so the dough doesn’t stick to my hands.
I grab golf ball sized bundles of dough and roll them gently into balls - don’t over work.
Place the balls on a parchment lined baking tray relatively close together.
Bake for 18-20 minutes or until the scones are raised and a light golden brown.
Adjust cooking time accordingly. I live in the mile high city so my cooking time might be longer than yours if you’re a flatlander. However, based on some of your comments I’m realizing I have a suped up Kitchen Aid Oven that does a bang up job, so just keep an eye on these guys and add or subtract cooking time as needed.
Reduced sugar option: Try sugar free ginger beer or sugar free ginger ale.
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