Simple 3 Ingredient Scones
A Nice Easy Bake for the Weekend - Friday Food Chat with Kath
Have you ever made Lemonade Scones?
They are probably the easiest scone recipe you can make. Just three ingredients are needed, and they are very adaptable to what you have or what flavours you like.
Below is a recipe I found via my Grandma that I have adapted to create an easy, works every time scone recipe. I call them lemonade scones as lemonade is one of the liquids used in the recipe - however sparkling/soda water could be used in its place.
For the dairy element I prefer to use buttermilk (the kind made as a byproduct of the butter making process like this one), however full cream milk or pouring cream can be used instead.
I like adding vanilla bean paste to my scones (which takes us a step outside the three ingredient idea!), you could leave it out completely or add some lemon zest or ground cinnamon instead. The options for flavours are pretty endless really!
Lemonade Scones
Ingredients:
655g (4 cups) self raising flour
250ml (1 cup) lemonade
250ml (1 cup) buttermilk
1 tsp vanilla bean paste, optional
jam and cream, to serve
Method:
Preheat oven to 220 degrees Celsius (200 fan forced) and line a large baking tray with baking paper.
In a large bowl add the flour, lemonade, buttermilk and vanilla (if using). Using a flat bladed knife or palette knife, mix everything together until it begins to form a dough.
Dust your work surface with flour, then tip the dough out. Bring together with your hands, dusting with more flour if needed.
Press the dough out until it is 1-1.5cm thick, then cut out rounds using a 5-6cm round biscuit (cookie) or scone cutter. Press the cutter down in one smooth motion (don’t twist it), and place scones on the prepared baking tray in rows (3x3 or 4x3) so they are just touching.
Bring the scraps of dough together and cut out more scones. Continue until all the dough is used up.
Bake for about 20 minutes, or until the scones are gently golden and cooked through. The scones will have risen and puffed up when cooked, and the points where they are just touching each other will no longer look raw.
Serve warm with jam and cream. These are best eaten the day they are made, however they freeze excellently.
Makes about 12 scones.
Check out more recipes over on the paid version of this newsletter featuring, A Ginger Sponge Cake, A Festive Boiled Fruit Cake and A Caramel Ginger Pudding. See the whole archive here and sign up to support my work and get it all straight to your inbox or Substack feed!
Fluffy Bergamot Cake
Another recipe to use buttermilk! As I mentioned above I prefer buttermilk made via the butter making process, it is thinner in consistency than the soured milk variety and gives an amazing lightness and fluffiness to bakes. Any citrus can be used for this cake, and I highly recommend you try it whilst they are all coming into season!
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