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Blueberry & White Chocolate Ginger Beer Scones

Blueberry & White Chocolate Ginger Beer Scones

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!
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Course: Dessert
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 12 -15
Author: Jamieanne


  • 3 cups self-raising flour
  • pinch of salt
  • 1 cup thickened cream
  • 1 cup ginger beer
  • cup white chocolate chips
  • ½ - ⅔ cup blueberries fresh or frozen


  • Preheat oven to 200C. Line a baking tray with baking paper and set aside.
  • 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.
  • 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.
  • 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!