- 2 cups (260 grams) all-purpose flour
- ¼ cup (50 grams) granulated white sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 grams) unsalted butter, cold and cut into pieces
- ½ cup (70 grams) crystallized ginger, chopped into small pieces
- Zest of 1 large lemon
- ½ cup of Amstel Radler
- 2/3 cups (160 ml) buttermilk
- Preheat oven to 200 degrees C and place rack in middle of oven. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and Amstel Radler. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 18 cm round and about 3.75 cm thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream.
- Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
Makes 8 scones.