3 Ingredient Scones

Name: 3 ingredient scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 25 scones
Cuisine: British
Ingredients: 300 mL thickened cream; 300 mL lemonade, e.g. Sprite; 750 g self-raising flour, extra for dusting; Strawberry jam or any other of your choice; 300 mL thickened cream; 1 tsp vanilla bean paste; 1 tbs caster sugar

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.

Image of a scone halved on the wooden board and a jar of thickened cream and a bowl of jam as accompaniments.

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.

Image from above of the scones placed on a wooden board as well as the jam and whipped cream.

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.

Image comparing the scones when they are overkneaded on the left and on the right when the tips are followed.

3 ingredient scones

Eleni Georges

Servings

25 scones

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

British

Ingredients

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

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

Directions

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.
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.
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.
While the scones are baking, 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.
Once the scones are baked place them on a cooling rack for 10 minutes and enjoy warm.

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2 comments

This has to be one of the easiest things I’ve made! However, apart from being so hassle free to make, the scones are amazingly good. I even had my husband stealing them from the kitchen while still hot!

I will for sure keep making these as they are so versatile!

This recipe was super easy. I decided to whip these up randomly after seeing these on Eleni’s Instagram. They were delicious and did not disappoint. Living alone, I had so many left over so I was able to give these to a few different households and everyone loved the taste and texture. Will definitely make again!

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