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Ginger Beer Scones

Ginger Beer Scones

Beer adds malty goodness to these scones.

One of our favorite boozy bakers, The Beeroness, is back with a new cookbook, and these ginger-tinged beer scones are a highlight. “The ginger is subtle but noticeable, and the scones are perfect with a little orange marmalade and a beer for an afternoon treat,” Dodd writes. This recipe makes 12 scones.


  • Dough:
  • 3¼ cups all-purpose flour + more for dusting
  • ¾ cup granulated sugar
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1 Tbsp. grated lemon zest
  • 2 tsp. grated fresh ginger
  • ½ cup buttermilk
  • ¼ cup Oktoberfest beer
  • 1 stick unsalted butter, melted
  • ---
  • Topping:
  • 1 Tbsp. Oktoberfest beer
  • 1 Tbsp. granulated sugar
  • ¼ tsp. kosher salt


To make the dough: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. In a mixing bowl, stir together the flour, sugar, baking soda, baking powder, salt, lemon zest, and ginger. Add the buttermilk, beer, and melted butter. Using a fork, stir until the dough is just combined. Flour a clean, dry work surface. Turn out the dough. Divide it into 2 equal pieces. Form each piece into a 1-inch-thick disk. Cut each disk into 6 equal wedges. Transfer the wedges to the prepared baking sheet.

To top: Brush the top of each scone with the beer. Sprinkle with the sugar and salt. Bake until the scones are lightly golden brown, about 18 minutes. Serve warm.

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