Scones – With Three Ingredients

A few weeks ago, I had a special lunch at work to celebrate Harmony Day. Each person was asked to bring a dish typical of their culture. Being of English/Scottish/Australian (which is really English) origin, I decided to make the classic scones. I posted a photo on Instagram and was quickly met with lovely comments asking for a recipe post on the blog. Well, here you go, my lovelies. They really are the easiest scones and, yes, I really do mean three ingredients. Enjoy!

You will need:

3 cups of self-raising flour
1 cup of lemonade
1 cup of thickened cream

Instructions:

1. Preheat the oven to “moderately hot”. I had no idea what on earth this vague instruction meant so I looked it up – apparently it’s around 220C.

2. Mix all ingredients together in a large bowl. They should look something like this after a little while:

3. Knead gently with some plain flour – not too much though. Just enough to make it less sticky and easier to handle. It should look something like this:

4. Cut the dough in half and gently roll out the dough to about 1.5cm in height.

5. Using a scone/cookie/biscuit/other round-thing cutter, cut out your individual scones. My cutter is 6.5cm wide and I think that makes a very nice-sized scone but you could make yours bigger or smaller depending on your preference.

6. Place your scones onto a lined baking tray, starting from the middle and working your way out to the edges of the tray. Think of it like a flower shape. The scones should be touching as this helps encourage them to rise (so I’m told. You’d better not be lying to me, mother.)

7. Place in the pre-heated oven for approximately 10-15 minutes, or until they turn golden brown on top. I turn the tray around when there’s about 5 minutes left on the clock, just to make sure they brown evenly. Keep an eye on them as I find they go from pasty white to golden brown in the blink of an eye!

8. Serve with cream, jam, and/or butter. And tea. Because that’s how the English do it and they know what they’re doing when it comes to scones.

9. Share this deliciously easy recipe with your friends! Or, just keep it to yourself and only bake them in private. And don’t share them. Om nom nom.

And that’s it! Told you it was easy. One of my favourite things about this recipe is, aside from the small number of ingredients, how forgiving the dough is. The scones don’t have to be perfectly smooth and rounded – in fact, I think they actually look more yummy when they’re rough and uneven. I find I tend to get 16 scones or so out of this mixture (your total may vary depending on how thin you roll the dough and what size cutter you use). If you find that you won’t be able to eat all of them in the next few days, freeze them! These babies are fine to defrost or reheat in the microwave.

Is there actually anything better than a freshly baked scone still warm from the oven and a hot cup of tea? I think not!

If you end up making the scones, please feel free to let me know and post a photo! You could even use the hashtag #birdandfoxbaking!

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Jacquie is a 20-something maker and writer from Melbourne. She enjoys eating virtually anything that is labelled salted caramel and, contrary to popular belief, has forgotten how to ride a bike. She feels ambivalent about writing in the third person but thought it might be fun. It was.

4 comments

  1. Laura

    Lemonade?! What the what. I must try these delicious looking scones. Do you know where the recipe originates from?

    Reply

  2. nanjingnian

    I wish I had an oven here, I would totally be baking these babies. Eat one for me! x

    Reply

  3. birdandfox

    I know, right? It's what helps to make them sweet and the carbonation helps them rise! The recipe is from an old recipe book collated by my primary school. I think the aim was for students to send in recipes that were unique to their culture. I probably picked the most boring recipe out of the whole book but they're so delicious! I do hope you give it a try.

    Reply

  4. birdandfox

    Haha I will, Isabel! Nom nom!

    Reply

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