Traditional iGemmer (Ginger Beer) with Scones



60 MIN

Preparation time




For the scones
Cake Flour 300g
Baking powder 1 Tbsp
Castor Sugar 4 Tbsp
Salt, a pinch
Butter 80g
Free range egg 1 unit
Milk 100 ml
Orange or Vanilla extract 1 ½ Tbsp

For the iGemmer (Ginger Beer):
Water 1 litre
Sugar 100g
Ground Ginger 1 Tbsp
Tartaric acid ¼ tsp
Cream of tartar ¼ tsp
Fresh lemongrass 1 tsp (optional)
Pineapple peel 10cm

Step by Step

1. Preheat the oven to 180°C.
2. In a bowl, sift the flour and baking powder, then add the sugar and salt.
3. Rub in the butter until the mixture resembles fine breadcrumbs.
4. In a separate bowl whisk the egg, milk and orange or vanilla extract.
5. Add the wet ingredients to the dry ingredients and gently combine.
6. Turn out onto a lightly floured surface.
7. Roll out to a thickness of roughly 2cm, then cut out scones using a cookie cutter or glass.
8. Place onto a greased baking tray and bake for 12–15 minutes.

iGemmer (Ginger Beer)
1. Bring ½ L water to boil. Once it is boiling, stir in the sugar to dissolve.
2. Once the sugar has dissolved, add the ginger and simmer gently for a few minutes.
3. Remove from the heat and add the tartaric acid and cream of tartar.