Blueberry & White Chocolate Ginger Beer Scones
Cook time
Total time
These easy Blueberry & White Chocolate Ginger Beer Scones are the perfect delicious twist to the traditional scone recipe, and best of all - they're just about fool-proof!
Recipe type: Dessert
Serves: 12-15
  • 3 cups self-raising flour
  • pinch of salt
  • 1 cup thickened cream
  • 1 cup ginger beer
  • ⅓ cup white chocolate chips
  • ½ - ⅔ cup blueberries, fresh or frozen
  1. Preheat oven to 200C. Line a baking tray with baking paper and set aside.
  2. Sift flour and salt into a large bowl. Make a well in the center and pour in the thickened cream and ginger beer. Stir with a butter knife just until the mixture starts to come together; some floury bits are fine. Add the white chocolate chips and blueberries and gently stir them through just until they're evenly distributed. Note that the mixture will be a bit sticky.
  3. Scrape dough out onto a lightly-floured surface, flour up your hands and knead gently a few times just until dough is smooth and no longer sticky on the outside. Pat dough out into a circle about 2cm thick. Cut out rounds with a 5cm cutter - do not twist the cutter or the scones won't rise as high. Just push the cutter straight down and then pull straight up. You can re-pat the dough into a circle again to cut out more scones, but the tops won't be quite as smooth as the first round.
  4. Arrange the scones, slightly touching one another, on the prepared baking tray and bake for 10-15 minutes or until golden.
If using frozen blueberries, leave the blueberries in the freezer until you are ready to mix them in, otherwise they will turn the scones blue-ish/purple-ish, and be sure to stir and knead extra gently so you won't squash them and release the juices!
Recipe by sweetest kitchen at