When things are quiet on the blog, it’s guaranteed to mean that “real life” is hectic. Anyway, even when life has been busy, I have found time to make scones. Not once, but twice. Life just tastes better with scones smothered in strawberry jam and cream!!
I thought I would share this SUPER EASY 3 ingredients scone recipe because it is simply scrumptiously delish and it is ridic how easy it is to bake! Remember, I am NOT a domestic goddess and I “wing” a lot of things in the kitchen and I need failproof recipes and this is one of them. Do yourself a favour today and bake these! Your happy tummy can thank me later.
- 3 cups self-raising flour
- 1 cup cream
- 1 cup lemonade
- (Add a pinch of salt — optional — I skipped it)
- Turn on your favourite jam. There’s nothing more fun than singing, doing daggy dance moves and baking at the same time! Preheat oven to 220°C.
- Sift flour (and salt) into a large bowl and make a hole in the middle. Pour the cream into the hole. Then pour the lemonade in and watch it fizzle like a chemistry experiment. Pretty cool stuff.
- Use a knife or spatula to mix it together until the flour is incorporated with the wet stuff. It doesn’t matter if it looks lumpy.
- Lightly flour your hands and a flat surface (I used a chopping board) and put the dough on there. Gently pat it together until it looks less lumpy and about 1.5cm thick. Don’t knead it too much because it makes them less fluffy and more tough.
- Then using a lightly floured scone cutter (or use a drinking glass rim), stamp out those scones. Depending on the size of the scone cutter, you will probably get 8–16 scones. I got 7 scones in one batch because I like mine big (that’s what I said!) but my hubby said he likes them smaller so I’m going to use a smaller scone cutter next time.
- Place them onto a baking tray lined with greaseproof paper. Place them quite close to each other but not quite touching (they will touch each other when they expand in the oven — that’s a weird sentence to write!!). And then, brush some cream/lemonade residue from the measuring cup (or if you cleaned it out, make a wee mix), on top of each scone because it makes a nice golden semi-sweet crust.
- Bake for 10–15 minutes (the time will vary depending on the size of your scones so just keep your eyes on them). Whilst the scones are baking, whip up plenty of cream to serve with your scones later.
- When the scones are on the verge of being done, turn on the kettle to make a cuppa tea. Get everything set out on the table — butter, jam, cream, tea, cutlery — so you can dig in when the scones are fresh out of the oven and still lovely and warm. You can also cover them with a tea towel to keep them nice and toasty — but I avoid kitchen towels because I have an aversion to them because of germs and all that jazz.
These lemonade scones are light, fluffy and more-ish. Super cheap (to make your own), super easy, super yummy — what’s not to love?
If you have any leftovers, just pop them in a zipper storage bag. And when you want to eat them, cut them in half and pop them in the microwave for up to 30 seconds. Probably last for 2–3 days, but we usually demolish all the scones within 2 days, haha.
P.S. I know I have listed SOOO many steps but it is because I am rambling and adding unnecessary commentary.
Originally published at legally-brunette.weebly.com.