Remember when the Make Your Scones With Lemonade Craze came in?! Well here’s an even more delicious and much healthier option to get crazy about.
The fizz of Hakanoa Ginger Beer combined with creamy coconut yoghurt makes these fruity, zesty, spicy scones just so, so light and delicious. Don’t cut that crystallised ginger too fine. It’s wonderful when you get a big glob in a biteful.
Would a picnic really be a picnic without scones? NO! The great thing about cooking these scones in your Ironclad Legacy Pan is, if you time it perfectly, you can pull that hot pan from the oven. Wrap the whole thing up in some tea towels. Pop it in the car and those scones will still be hot on arrival at your picnic destination. Genius.
Oh and what to wash it all down with? Lashings of Hakanoa Ginger Beer of course. It’s all just so Famous Five. Except you’ve got a way more famous 10 at your picnic.
*Scone tip. Never overmix the dough. It should be sticky rather than dry.
2 ½ c white flour – gluten free will work well too
5 heaped t baking powder
2 t cinnamon
1 heaped t ginger
½ c raw sugar
½ t salt
4 T cold coconut oil
⅓ c coconut yoghurt
1 c Hakanoa ginger beer
⅔ c dates roughly chopped
½ c crystallised ginger roughly chopped
1 orange zested
2 T ginger beer
2 T raw sugar
Mix the dry ingredients in a bowl and rub the coconut oil in with your hands until the mix resembles very dry bread crumbs. Make a well in the centre and pour in the ginger beer and coconut yoghurt. What a lovely fizz it makes!
Stir gently with a wooden spoon to combine the ginger beer and yoghurt then add the dates, crystalized ginger, and orange zest and stir. Now slowly mix the flour in until a soft dough forms. It shouldn’t be super sticky nor should it be hard and dry. Add more flour if necessary if it's too wet.
Heat oven to 220°C.
Turn mix onto a well floured bench and very gently form a ball.
Flour your cast iron skillet and pop the ball in the centre. Now gently press with your hands to flatten leaving a one inch rim from the edge of the pan.
With a sharp knife cut the scone into 12 equal portions and brush the top and sides with extra ginger beer then sprinkle with the raw sugar. They will make the most lovely crunchy golden crust.
Bake for 25-30 minutes at 200°C until the scones are golden brown and a skewer comes out clean.
Dust with icing sugar before serving.
Use a serrated edge knife to cut into portions following the cut marks you made earlier and eat as soon as possible.
These scones freeze well or are delicious the next day heated up in the toaster if some of your picnic people were a no show!