3 Ingredient Scones
Scones are possibly the easiest yet underrated sweet treat you could ever make. I started making scones as a kid with my mum so it feels a little nostalgic to make them. Back then, we used lemonade for this three ingredient recipe. These days, I don’t have lemonade in my fridge but what I do always have is tonic water and not just any, but my favourite Fever Tree Tonic Water. Other than being absolutely delicious in cocktails and my go-to Gin & Tonic (Elderflower flavour all the way) and Tequila & Tonics (if you haven’t tried it, you absolutely should!), it’s an incredible rising agent, perfect in baking recipes with its carbonation and sweetness.
This recipe is fool proof and is one I can make with my eyes closed. It takes less than 10 minutes to make the scones using only 3 pantry ingredients and another 15 minutes to cook so you’ll have hot, fluffy and lovely scones in under 30 minutes.
Serve it fresh out of the oven or reheated in the microwave for 30 seconds and topped with lashings of cream and jam. The only contentious part is whether you put your jam before the cream or cream before jam on your scone.
Makes 12 scones
Cooking time 25 minutes
Skill level Easy
- 1 bottle (200ml) of Fever Tree Tonic Water
- 450g (2.5 cups) of Self Raising Flour
- 1 bottle (600ml) of Thickened Cream
Watch the process
- Preheat oven to 200 degrees Celsius or 180 fan forced.
- Place 450g of flour into a large bowl, and make a well in the centre of the flour to pour in 200ml of thickened cream. Mix using a wooden spoon until the mixture becomes clumpy.
- Then pour in the 200ml of tonic water and combine well until the mixture turns into a dough.
- Turn the dough onto a generously floured bench, knead only 3 times to bring the dough together and shape into a circular disk about 4cm tall.
- Using a floured cookie cutter or small glass, cut rounds out of the dough and place onto a baking tray lined with baking paper
- Make sure the scones are placed in rows touching each other. This will help them rise evenly together.
- Optionally, brush the tops with milk before placing into your oven at 200 degrees in the middle of the top rack for 15 minutes, or until the tops are golden brown.
- Meanwhile, whip the remaining 400ml of thickened cream with an electric beater for 5 minutes or until the soft peaks form and hold shape.
- Transfer into a bowl and place in the fridge until ready to serve.
- Once the scones are ready, remove them from the oven and allow to cool down on wire racks
- Cut them in half whilst still warm and serve with whipped cream, and your choice of jam.