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Image of a halved scone topped with jam, cream and a strawberry

3 ingredient scones

Course Breakfast, Brunch, Fingerfood
Cuisine Australian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 25 scones
Author Eleni Georges

Ingredients

  • 300 mL thickened cream
  • 300 mL lemonade, e.g. Sprite
  • 750 g self-raising flour, extra for dusting

To serve

  • Strawberry jam or any other of your choice
  • 300 mL thickened cream
  • 1 tsp vanilla bean paste
  • 1 tbs caster sugar

Instructions

  1. Preheat the oven to 190°C fan forced. In a large bowl add the flour and then pour in the thickened cream and lemonade. Use a wooden spoon to mix the ingredients together until they are all incorporated well. Dust a clean surface with some flour and tip the dough over. Knead the dough very briefly and shape it to about 2.5 cm thick 35 x 25cm rectangular shape.
  2. Use a floured round 6cm cutter (I used a flower one in this case) to cut out the scones. Approximately 25 scones will be made. Line two large baking trays with baking paper and place the scones at least 3cm apart as they expand during baking.

  3. Bake one tray at a time in the middle rack for 20-25min or until golden brown. Cover the second tray with a clean towel until the first one is baked. Otherwise bake both at the same time, after 10minswap the two trays around and continue to bake until a golden brown colour is reached. Once they are baked place them on a rack to cool and enjoy.

  4. In the meantime, prepare the thickened cream to top the scones with. Combine the cream, sugar and vanilla in a bowl or a tall measuring jug. Use a hand mixer and beat the cream until it thickens. Cover and place in the fridge until you need to use it.