Classic Ginger Scones

Making scones is quite forgiving. Just a couple of rules. Treat dough gently, mix and knead briefly to prevent the gluten in flour developing which will toughen the scones. And using buttermilk produces tenderness and lighter scones – wonderful in fact!

Makes: 18


  • 2 cups self-raising flour
  • 1/2 teaspoon salt
  • 30g cold butter, chopped
  • 1/3 cup buttermilk
  • 1/2 cup Buderim Ginger Ginger Refresher
  • 50g Buderim Ginger Naked Ginger, Crystallised Ginger or Glacè Ginger, finely chopped


Preheat oven to very hot [220°C]. Combine flour and salt. Rub in butter to resemble breadcrumbs. Combine buttermilk and Ginger Refresher, add all at once to flour.

With a knife gently mix until most of dry ingredients are moistened, adding a little extra buttermilk if it feels at all dry.  Whilst in bowl using fingertips gently gather dough into a ball and gently knead with fingertips until dough is smooth.

Turn on to a lightly floured board. Pat or roll out to 2cm thickness.

Cut into rounds using a 6cm scone cutter, pushing cutter straight down into dough then pull it out, without twisting, for scones that will rise evenly. [You can re-roll scraps and cut additional scones, but they are never a tender as the first cut].

Place on baking tray and glaze tops with milk. Bake in preheated oven for 8 to 10 minutes or until tops are golden brown in colour.

For even more of a ginger hit try this variation:
Ginger Marmalade Scones: Make 1 quantity of the above scone dough. Bake as directed for 6 to 8 minutes, remove from oven, brush tops with about 1/3 cup Buderim Ginger Original Ginger Marmalade or Buderim Ginger Ginger Lemon & Lime marmalade. Return to oven and continue baking for 2 minutes or until marmalade bubbles.

Helpful notes
Serve hot with Buderim Ginger Ginger Lemon & Lime Marmalade or Buderim Ginger Original Ginger Marmalade and whipped cream lightly sweetened with a couple of teaspoonsful of Ginger Refresher.

A quick method – as it saves rubbing in butter, melt butter gently. Add to buttermilk and Ginger Refresher, then mix into flour.

A standard Australian metric 250mL cup & 20mL tablespoon measuring sets are used

The New Zealand metric tablespoon measure = 15mL or 3 teaspoons

For more information or tips on how to join the ginger revolution, visit