In light of St Patricks day and to celebrate such a day. I found this recipe for Guinness scones which I thought was really unusual. I have never made scones with Guinness and just had to try them to find out how they turned out.

I really like eating and making scones, savoury and sweet. I make a lot of savoury scones as my family like them. I usually use milk or buttermilk to bind the dough together and it was the first time I used Guinness as a binding agent. The scones turned out well however the taste of Guinness was very subtle. 

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Guinness Scones
Yields 12
Soft and flakey Guinness scones with spring onions and cheese
Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
  1. 2 1/4 cups - flour
  2. 2 1/2 tsp - baking powder
  3. 1/2 tsp - baking soda
  4. 1 tsp - salt
  5. 56g - Irish butter, frozen, plus 28g - melted*
  6. 6 oz - cheddar, grated
  7. 2 spring onions - thinly sliced
  8. 1 tbsp - dijon mustard
  9. 7 oz - Guinness
  10. Pepper to taste
  1. 1. Preheat the oven to 220°C and spray or line a baking tray with greaseproof paper. In a medium sized bowl, combine the flour, baking powder, baking soda, salt and pepper and whisk together. Using a box grater, grate the frozen butter into the flour mixture and then quickly toss to coat all the butter pieces with flour. Place the whole bowl in the freezer or fridge.
  2. 2. Meanwhile grate the cheese, slice the scallions into small pieces and in a separate bowl whisk together the mustard into the beer. Remove the bowl from the freezer/fridge and mix in the cheese and scallions until combined. Make a well in the center and pour the mustard beer mixture in the centre. Use a rubber spatula to gently mix until it just comes together.
  3. 3. Place the dough on floured surface. Pat the dough out until it's about 1-11/2" thick and use a scone cutter or glass to cut out rounds.
  4. 4. Place in the oven and bake for about 15-20 minutes until they are golden brown. Remove from the oven and immediately brush with melted butter. Serve warm.
  1. *Instead using the extra melted butter, next time I would just use the full amount (85g) frozen.
Adapted from Coley Cooks
Adapted from Coley Cooks