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.
- 3c Self Raising Flour
- 1c Soda Water
- 1c Thickened Cream
- Preheat oven to 180° C
- Mix together flour, soda water and cream gently with a wooden spoon until it comes together in a tacky dough.
- Turn dough out onto floured surface and press together into one smooth mass. Do not knead as I’ve found this knocks the air out of the dough and results in flat, biscuit looking scones 😦
- Gently roll out to 1.5cm thickness with a rolling pin and cut scones out with a round cookie cuttter (I use a wine glass for this part!)
- Place onto a baking paper lined tray and bake for 17-20mins or until golden.
- Serve with jam and freshly whipped cream.
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