Brunch time with beer, ice cream, and beer scones.

YOUR KITCHEN March 18, 2019: What's the best part about baking with beer? You typically need a cup or so in a single batch, reserving the rest for a well-deserved refreshment while things heat up in the kitchen. We worked with Le Dolci to take your high tea to the next level with beer, scones and ice cream. If you're reading this, beer might be a regular staple in your household, making it an easy stand-in for dry yeast and water. Black Raspberry Thunder milkshake IPA delivers a touch of raspberry flavour to create a scone that's rich and moist. We even threw the beer in the glaze for a sticky sweet raspberry coating.

Muskoka Milkshake Raspbeery Scones

*don't forget ice cream on the side from our friends at Kawartha Dairy!

Ingredients for the scones

  • 3.75 cup flour
  • 1 cup sugar
  • 2.5 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter
  • 1 cup milk
  • 1 cup Black Raspberry Thunder Milkshake IPA
  • Egg wash (whole egg)
  • Sugar (for sprinkling)

for the glaze

  • 1 cup icing sugar
  • 0.25 cup beer

Directions for the scones

1/ Combine all dry ingredients. 2/ Using a box grater, shred cold butter into dry mixture. Gently toss to cover butter in flour. 3/ Stir milk and beer together. Pour into the dry mix and stir until combined. 4/ On a lightly floured surface, roll out dough to 2cm thickness. Cut into desired shape and place on a lined baking sheet. 5/ Gently brush with egg wash and lightly sprinkle sugar on top of the scones. 6/ Bake at 325F for 10-15 mins or until golden brown.

for the glaze

1/ Combine all ingredients with a whisk and stir until smooth. 2/ Pour or brush glaze over warm scones. 3/ Rest for 5 minutes, allowing the glaze to set. A fresh take on the ice cream sandwich: fold a healthy scoop of Kawartha Dairy Black Raspberry Thunder ice cream into your scones and watch it blissfully melt into the fluffy texture of the pastry. Top with fresh raspberries and serve alongside our milkshake IPA. 2019-03-BRT Scone and ice cream by Sarah Jade

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