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. Usually lemonade is used for this three ingredient recipe, but I have also substituted in tonic water and it works well. Both are an incredible rising agent for these scones 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. I am team jam then cream!

Makes 6 big or 12 little scones
Ingredients 3
Cooking time 25 minutes
Skill level Easy

Ingredients

375g (2.5 cups) of self raising flour, sifted
1 bottle (600ml) of thickened cream
1 small bottle (180-200ml) of lemonade or tonic water

Method

1. Preheat the oven to 180 degrees celsius. Sift flour into a bowl and make a well in the centre.
2. Pour 200ml of thickened cream into the flour mix using a wooden spoon until the mixture becomes clumpy.
3. Then pour in the lemonade and mix until the mixture has just come together. Do not over mix, it should be soft and sticky.
4. Turn onto a generously floured bench, knead only 3 times to bring the dough together and shape into a rectangle.
5. Using a floured knife, cut into 6 equal squares, but then use your hands to gently shape them into round scones. If you have a round cookie cutter, you could also simply use it to cut rounds easier. Make sure the scones are placed in rows touching each other. This will help them rise evenly together.
6. Optionally brush the tops with milk before placing into your oven in the middle of the top rack for 15 minutes or until the tops are golden brown.
7. Meanwhile, whip the remaining 400ml of thickened cream with an electric beater for 5 minutes or until soft peaks form and it holds its shape. You can also optionally add 2 tablespoons of caster sugar toward the end of whipping to slightly sweeten it. Transfer into a bowl and place into the fridge until ready to serve.
8. Remove the scones from the oven and let them cool down on wire racks.
9. Cut in half whilst still warm and serve with whipped cream and your choice of jam, mine is raspberry always.

Watch the process