A trained chef has shared a fuss-free scone recipe that requires just three ingredients and produces lighter, fluffier results than traditional versions. Jessica Creed, of the food blog What Jessica Baked Next, uses lemonade, double cream and self-raising flour to make 10 to 12 scones.
Most standard scone recipes call for five or more ingredients, including butter, sugar, flour, milk and eggs. This simplified version replaces butter with double cream and sugar with full-sugar lemonade, cutting out the usual step of rubbing butter into dry ingredients.
Chef's Three-Ingredient Scone Recipe
Creed said: "Once you've baked these three-ingredient lemonade scones, you'll never go back to baking ordinary scones ever again. This recipe produces super light and fluffy scones without all the fuss and hassle."
She explained: "The butter is replaced with double cream, and the sugar is replaced with full sugar lemonade. Just be sure to use full-sugar lemonade. I say this because we're not adding any sugar to the scone dough, so all the sweetness will come from the sugar in the lemonade. I used a supermarket-owned brand of lemonade, and that worked wonderfully."
Method for Light and Fluffy Scones
The ingredients are 400g of sifted self-raising flour, 175ml of double cream and 175ml of full-sugar lemonade. The oven should be preheated to 220C/200C Fan/Gas Mark 7, and two large baking trays lined with parchment paper.
In a large mixing bowl, the flour is combined with the wet ingredients and mixed gently until a dough forms. The dough is then tipped onto a lightly floured surface and pressed out to a thickness of 2cm.
Using a 6cm cutter, scones are cut out, with the cutter dipped in flour to prevent sticking and avoid twisting, which would make them uneven. The leftover dough is carefully re-rolled to cut 10 to 12 scones in total.
The scones are evenly spaced on the baking trays and baked for 12 to 15 minutes until risen and lightly golden. They should be moved to a wire rack and cooled completely before serving. Creed recommended: "Top the scones the British way with lashings of cream and strawberry/raspberry jam."
