Homemade scones can be made lighter and fluffier with just three ingredients, according to home baker Sandra from the recipe blog Heavenly Home Cooking. By swapping traditional butter and eggs for double cream, she achieves scones that are "lighter, moist and tender."
Why Double Cream Works
Sandra explains that double cream is "the key to lighter, moist, and tender scones." The cream replaces both butter and eggs, simplifying the recipe while enhancing texture. The only other ingredients needed are self-raising flour and sugar.
The 3-Ingredient Recipe
Ingredients:
—
- 375g self-raising flour
- 67g granulated sugar
- 1.5 cups double cream (chilled)
Method:
- Preheat oven to 220°C (200°C fan) or Gas Mark 7. Line a baking tray with greaseproof paper.
- Mix flour and sugar in a large bowl. Pour in chilled double cream and stir until a firm dough forms. Use hands if needed, adding a little extra cream if dry.
- Turn dough onto a floured surface and roll to half-inch thickness. Use a 3-inch biscuit cutter to stamp rounds, dipping cutter in flour between cuts. Press straight down without twisting to avoid sealing edges.
- Place scones on lined tray and bake 8–10 minutes until golden brown. Cool briefly, then serve warm with butter and jam.
Tips for Best Results
Sandra emphasizes handling the dough as little as possible to keep scones light. For variations, add dried fruit or savory ingredients like grated cheese, herbs, or spices once comfortable with the basic recipe.
