I have been eating a few scones recently on various afternoon tea and film shoots. That’s when it occurred to me that scones make quite a nice morning snack too, especially when they are as easy and quick to make as my “Three Ingredient Scones”.
What I am about to share is probably my shortest receipe on here as it only needs three ingredients. In my receipe book, it actually consists of a small post-it note and all that’s written on it is:
“3 c self-raising flour, 1 c lemonade, 1 c cream – 10-15 mins/ 220 degrees”
And there really isn’t much more to it except topping them with a large helping of clotted cream and strawberry jam!
For some scientific reason, the bubbles in the lemonade react with the raising ingredient in the self-raising flour, so the scones rise, the cream makes it moist and there’s no need for butter and as the lemonade is sweet you won’t need any sugar either. It really is that easy.
For circa 15 scones you’ll need:
- 3 cups of self-raising flour (plus extra for your work surface)
- 1 cup of sparkling lemonade
- 1 cup of cream
- (if you like, some milk to brush the tops with before baking to brown them)
Line a baking tray with baking parchment and preheat the oven to 220 degrees celsius.
Combine the three ingredients in a large bowl until they form a dough.
Turn the dough out on to a floured surface and flatten it with your hands so that it is about 1 cm thick and cut out scones with a scone cutter, gathering and reforming the leftover dough until all is used up.
Line the scones upon your baking tray and if you wish for them to brown easier, brush the tops with a little milk, and bake for 10 – 15 minutes until they become golden (with slightly darker tops, if you used milk).
Leave to cool on a wire rack and eat the same day!