Today is World Gin Day! How exciting is that?! (If your answer was not something along the lines of “super duper exciting!” then just a heads up that this post might not be for you…) Now, I’m a big fan of gin, in case you weren’t aware. I was clearly spoilt in St Andrews when it came to Gin & Tonics, because every bartender in any pub or bar knows how to make a proper G&T (and if they don’t, they’re soon corrected). Here in NZ…not so much. I’ve run up against bartenders that think tonic and lemonade are interchangeable (they’re really not – have you ever tried Gin & Lemonade? It’s foul.), and almost every G&T I’ve been served has a wedge of lemon rather than lime. That might sound petty, but it really does affect the taste. Particularly a gin such as Hendrick’s. I know, I know – I’m still recovering from that particular experience. I think I’ve just been going to the wrong bars here, but it’s still a little upsetting. If anybody happens to know of a bar in Auckland that makes good G&Ts and doesn’t charge an arm and a leg for it, then do please let me know!
Just like last year, I’m obviously not going to let World Gin Day pass by without blogging something gin-themed. I’ve had this recipe idea planned since about April, when Craig sent me a link to a post on Total Food Geeks Edinburgh about lemonade scones, which I’d never heard of before. The most important ingredient of the recipe is fizzy lemonade. You know what else is fizzy? Gin & Tonic is fizzy (though perhaps not quite as much). You know where I’m going with this, don’t you? That’s right. Gin & Tonic scones. Yes, really. Clearly the perfect way to celebrate World Gin Day.
Whilst I had the idea back in April, it’s taken me a while to actually try it out, mostly because I was a little confused by the cream situation here in NZ and couldn’t find a double cream equivalent anywhere. I’ll save the details for another post (bet you can’t wait), but it turns out that standard pouring cream here is somewhere between UK single cream and UK double cream. So I made do with that. Thankfully the recipe worked wonderfully. The scones are light, fluffy and delicious, with a subtle G&T flavour. I must admit that I could only just taste the gin, but that’s more a reflection on my taste buds than the actual recipe. These scones would be perfect for an afternoon snack, served with lime curd (I told you that I had something special lined up for the batch I posted about yesterday) and accompanied, of course, by a Gin & Tonic.
Gin & Tonic scones
Makes 10-12 scones
Adapted from Total Food Geeks Edinburgh
Make sure to use a gin that goes with lime, such as Gordon’s, in this recipe. You’re baking with it, so save your best gin for drinking. Use freshly-opened tonic if possible to get the maximum amount of bubbles. These are best eaten fresh, but can be made the evening before and covered with a tea e until the next day. These are utterly delicious served with lime curd (click for the recipe – it’s very easy to make), but would probably also be tasty with lime marmalade.
300g all-purpose flour
4 tsp baking powder
½ large unwaxed lime (zest before cutting it in half)
50 ml gin (I used Gordon’s)
100 ml tonic
150ml UK double cream or NZ cream
1. Line a large baking tray with baking paper. Pre-heat the oven to 220°C.
2. Sift the flour and baking powder into a large mixing bowl and stir together.
3. Zest the ½ lime (zest the lime before cutting it in half), and juice it. Add the juice and zest to a measuring jug, along with the gin and the tonic. Add the cream and stir together (an ice-cream float type texture is normal).
4. Gently fold the liquid ingredients into the flour using a large wooden spoon (be as gentle as possible so as not to destroy the air bubbles). The mixture should come together into a dough – you may need to use your hands towards the end. The dough should be light and soft. If the dough is too sticky to handle, add a little more flour.
5. Turn the dough out onto a well-floured surface. Gently roll the dough out to a 2 cm thickness. Cut out the scones using a floured 6cm round cutter and place them on the baking tray. Gently combine the scraps to make more scones (these ones might not come out quite as presentably – consider them quality control).
6. Bake for 16 mins until the scones are golden and risen. Cool on a wire rack, covered with a clean tea towel (apparently this keeps the tops soft).
7. Serve with lime curd whilst still just warm. They’re also delicious fully cooled.
Enjoy! And happy World Gin Day!!! (Also, drink responsibly, etc. etc.)
PS – Fun fact: this post contains the word “gin” or “G&T” 22 times (excluding those two)… Definitely a successful blog post.