Scones De Beer

Scones De Beer


3 people made this

This recipe went down really well served with wild venison stew on a cold winter day My mother in law gave me the original idea and I have added to it to come up with my own version I think the secret is to prepare quickly and cook in a hot oven and eat straight away although they can be heat and eat for days afterwards.

Serves: 6 

  • 4 cups (500g) of flour
  • 1 cup (125g) grated cheese
  • 1 cup grated onion
  • 1 cup chopped bacon
  • 1 teaspoon mustard powder
  • 2 teapoons baking powder
  • salt and pepper to taste
  • 1 can or stubbie (375ml) of your favourite beer

Preparation:15min  ›  Cook:10min  ›  Extra time:5min  ›  Ready in:30min 

  1. First heat a hot oven and grease a baking tray
  2. Into a large bowl put the flour and dry ingredients and mix then add cheese, onion and bacon and mix.
  3. Finally pour in the beer and mix until you have a nice bouncey dough.
  4. Then put onto the baking tray, run knife to indicate piece sizes for separation after baked, and place in the hot oven.
  5. Should only take 10 to 15 mins to bake.
  6. Should be eaten hot with plenty of butter and also goes great with a hearty soup or casserole.

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Reviews (2)


This is one easy and great scone recipe to make and I have made it twice in two days. I agree they are great right out of the oven with loads of butter on it.. However, they are equally tasty cold. The second time I cooked it I added cajun spice to it which seemed to bring out the flavours of the bacon and cheese - ultra tasty.. the other thing I didn't grate the onion the second time, just chopped it finely and I kneaded it a little bit and used a glass to cut them all out and altogether made approximately 18..They went down a treat with my husband and colleagues.. So, thank you so much for the great recipe!!!! Loved it and one I will certainly be making over and over.. - 14 May 2012


Something else. Forgot to mention that you cut the dough into 12 pieces before baking. I do not seperate the pieces until after the they are cooked - 24 Jun 2009

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