Last updated on: By KayleneFiled Under: Recipes, Scones312 Comments
I don’t know why but I often get a craving for scones when I have been working around the house. Whether its gardening or housework, scones are a popular after work snack. However, as much as I love scones, sometimes I get a bit lazy and can’t be bothered making them. Often it just seems like too much trouble. When you’re really busy and you get a scone craving you need an easy scone recipe, don’t you? Well now I have that easy scone recipe and I want you to know about it to!
This recipe, which I found here at Cooking Crusade, could not be any easier, and it makes THE BEST SCONES that you will ever taste! Even my mum has admitted that the scones made using this recipe are better than any she has ever made! That is high praise because my mum is a really good cook!
Speaking of mums this recipe would be great for mother’s day which is coming up next weekend. Your mum won’t be able to say no to these yummy scones with jam and cream? And with this easy scone recipe you can whip up a batch in no time at all. It only has three ingredients; self raising flour, cream and lemonade – that’s it!
We usually have self raising flour in the pantry, now I’ll make sure that I have some cream and lemonade available too!
Update to Make this Recipe Even Easier!
Since posting this recipe I have had many comments about how wet and sticky the dough is for this recipe. So I thought that I would post a tip that I have learnt after making these many times.
If you don’t want/haven’t got time to work with a very sticky dough start by only add half of the carbonated lemonade/soda pop. Mix the ingredients well and then add more lemonade/soda pop as required. Making this adjustment give you one or two less scones but the quality of the scones is not affected.
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Quick and Easy Scone Recipe
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This easy scone recipe only requires 3 ingredients; self raising flour, cream and lemonade – that’s it! Better still, these scones are so good that you will never make scones the hard way again
Ingredients
3 cups (450g) of self raising flour
1 cup of thickened cream / heavy cream*
1 cup of lemonade (like Sprite)
Instructions
Preheat oven to 200 °C (400 °F).
Place flour in a large mixing bowl.
Add cream and lemonade and mix to combine.
Turn the mixture out onto a well-floured board and knead with extra flour until smooth (mixture is very sticky initially).
Use your hand to flatten the scone dough out to about 2 -3 cm (1 inch) thick and then cut into rounds with floured scone cutter.
Place scones onto a lined baking tray so that they are just touching and then bake for 15 to 20 minutes.
Scones are cooked when they are golden brown and can be easily pulled apart where they are joined.
Notes
I have made these scones several times now and have found that they keep very well in the freezer. Once thawed you can pop one in the microwave for a few seconds and it is just like it has been freshly baked!
I also use sugar free lemonade and find that it works just fine.
*Heavy cream or whipping cream is called thickened cream in Australia.
Nutrition
Serving Size:59g
Calories:130
Sugar:3g
Sodium:275mg
Fat:4.6g
Saturated Fat:2.8g
Trans Fat:0g
Carbohydrates:20g
Fiber:1g
Protein:2g
Cholesterol:16mg
More Easy Scone Recipes
I also have two other scone recipes that are based on this one and are just as easy. Click the images below to see their recipes!
If you liked scones you are going to want to try my Easy Fruit Scones! They’re packed with fruit, simple to make, and you only need 5 ingredients!
You might also like my chocolate chip version – click here to see my recipe for Easy Chocolate Chip Scones!
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A final crucial ingredient in scones is some sort of leavening agent such as baking powder. Be sure to sieve this into the mixture evenly for a better chance of an even rise. In the oven, these leavening agents will react and form carbon dioxide, a gas.
Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.
We love using oil as it is light on animal fat and also very easy to use. Because we serve the scones with butter or whipped cream, it is okay not to use butter in the scone itself. However, if you prefer a scone made with butter, rub the butter into the dry ingredients until the flour resembles a coarse type of grain.
Scones can be made either with self-raising flour or with plain flour and baking powder. Sweet scones and cheese scones have an egg added to enrich them. Both will rise but whatever scone you make its important that they are handled lightly and not rolled too thinly.
First, make sure you're using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones won't rise as tall. Knead gently, and just enough to bring the dough together. Adding more flour also prevents the dough from rising as high, so only dust lightly.
American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.
Although convenient and tasty, scones are a complete loss. They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.
It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or jam.
Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.
Lemon, vinegar and 'on the turn' or 'sour' milk all have acidity in them which means they can effectively react with bicarbonate of soda and help scone dough rise.
Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.
Use the top of your fingers for this. Insert a skewer or toothpick into the scone. If it comes out clean, the scone is ready. If it comes out with dough on it, the scones need a little more cooking time.
Scones are considered ”quick” breads since they are leavened with baking powder or baking soda and cream of tartar. They may be plain, but often have a wide variety of sweet or savory ingredients. Scones should be golden on the outside and tender and flaky inside, like a slightly sweetened biscuit.
Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.
As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).
Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.
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