This is my variation of classic 3 ingredient scones. I can whip these up in 20 minutes to go with a cup of tea on a Saturday afternoon or at 9.30pm on a weeknight for work lunches the next day (more like ‘days’, the yield on this is quite big).
I’ve played around with ingredients, ratios and kneading and found this recipe gets the best results.
I have kept these in the freezer, in a baking paper lined tupperware container, for a week and found them to still be light and tasty when defrosted.
Lemonade (Sprite/7Up) instead of Soda Water = light lemon taste to finished scones, raises the same in the oven.
Dried Fruit = sultanas, dried apricots or dehydrated berries can be mixed in with the ingredients in the bowl or pressed in to the dough without effecting cooking times