The Easiest 3 Ingredient Scone Recipe June 7, 2019
The pleasures of a cream tea are almost countless. So quaint, cosy and warm, perhaps snuggled in a tea house by the mountains, a delightful fire crackling away in the corner. It’s the simple things in life, you know? Speaking of simple, this easy scone recipe only uses 3 ingredients, and it’s absolutely foolproof too.
And what better way to toast the Queen on her birthday than with a classically British beverage and accompanying scrumptious snack? Make your Mum in the old dart proud!
Scones, the cornerstone of the Cream tea, are what’s known as a ‘quick-bread’ – easy to make and best consumed on the day they are baked. This easy 3 ingredient scone recipe is so incredibly simple you’ll be able to whip up an impressive offering in about half an hour. I love bringing them out to guests hiding under and a tea towel, and then unveiling a steaming pile of them along with a fresh pot of tea. By combining flour with lemonade (to act as a leavener for rise, sweetness and a hint of citrus) and cream (for fat content and as a binding agent), you can whip these babies up in a flash, probably using ingredients you already have at home!
The Easiest Scone Recipe
- 1/2 cup double or clotted cream
- 1/2 cup lemonade
- 1 1/2 cups plain flour, sifted, plus extra for kneading and dusting
Preheat the oven to 180°C.
In a large bowl, add flour and make a well in the centre of the flour with your hands.
Add lemonade and cream and begin to bring together with a spoon. Well the mixture in better combined, you can use your hands to ensure all of the flour is brought into the wet dough mixture. Don’t worry if the dough is very sticky at this stage!
Turn out onto a well floured surface and knead the dough until it feels smooth and no longer stick to your fingers. Using your hands or a rolling pin if you prefer, roll out the dough so you have a thick ‘mat’, around 3-4cm thick.
Using a ramekin or biscuit cutter around 7cm wide, cut out the rounds that will form your scones.
Give them a little plump with your hands, dust lightly with sifted flour, and pop on a lined baking tray. Bake for 20 – 25 minutes or until the tops of the scones are burnished golden brown, and sound hollow when tapped on the bottom.
Once cooked, allow them to cool slightly, then serve with freshly brewed tea, clotted cream and raspberry or strawberry jam (jam on first, please!).
And there you have it! Go forth and enjoy a fresh scone this Queen’s Birthday!