3 ingredient scones

Scones are undeniably one of the top choices for an Australian tea party pairing. Influenced by the British settlers over the years, it is part of our cuisine here also. This easy recipe hack has been passed down to me by my stepmum. It has been in her recipe book for years and the scones made a frequent appearance in our house growing up.

What are scones?

Scones are a type of baked good that are lightly sweetened and typically toped with jam and clotted cream, although in my family we just make some whipped cream. They have a rough golden-brown exterior and a fluffy interior. The rough exterior is due to the minimum kneading. The resulting scone should be able to open in half by just using your hands, no knife is needed.

Ingredients needed

Just 3 ingredients, that’s all you need to make these scones! Lemonade, thickened cream and self-raising flour. I can only assume that the carbon dioxide in the lemonade helps act as a leavening agent together with the self-raising flour. Instead of butter and milk that is usually added in traditional British scone recipes, thickened cream is used. The high fat content and milk solids in thickened cream act as a replacement.

Tips to succeed

This recipe is foolproof and the scones turn up fluffy each time and easily to separate. There are a couple of tips however to help you get those results.
1. Do not over knead the dough so that the scones are able to rise and crack around the middle.
2. Baking the scones on the middle rack I noticed the scones turn out better and more even. The recipe makes a lot of scones so usually two baking trays are needed. I bake the scones one tray at a time or half way through the baking I swap around the two trays for an even bake.  

In this photo below you can clearly see the difference between the scones (on the right) for whom I followed the tips above and the ones on the left that have not risen or shaped properly.

For a very quick run down of the process, view the Instagram reel below.

For more sweet creations, traditional and non, check out this link!

Would love to hear your feedback below or on any of my social media pages – Facebook or Instagram .

5 from 2 votes

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3 ingredient scones

Prep Time

15 mins

Cook Time

20 mins

 

Course: Breakfast, Brunch, Fingerfood

Cuisine: Australian

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.