These simple 3-Ingredient Scones are soft, fluffy, and perfect for a quick bake. Using self-rising flour, heavy cream, and sparkling water, you'll have a batch of scones ready in no time. This easy recipe skips the need for lemonade or sugar, relying on the carbonation from the water to give the scones their airy texture. You can serve them with classic toppings like jam and cream or mix it up with a fruit curd or berry compote. Prep time is minimal, making this a perfect recipe for any time of day.
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Difference Between Biscuits in the US and Australia
In the US, biscuits are soft, flaky bread rolls, often served with meals or topped with gravy. They are savory and made with ingredients like flour, butter, and buttermilk.
In Australia, biscuits are what Americans call cookies. They are sweet treats, ranging from crunchy to chewy, like Anzac biscuits or chocolate-filled Tim Tams.
So, a US biscuit is a type of bread, while in Australia, biscuits are sweet snacks.
Why This Recipe Works
These 3 ingredient scones work because the self-rising flour contains the ideal amount of leavening for a light rise. The fat in the heavy cream replaces the butter found in traditional scone recipes, adding richness and moisture. The carbonation from the sparkling water helps give the scones a fluffy texture without needing extra leavening agents.
What's In 3-Ingredient Scones?
- Self-rising flour contains a mix of flour, baking powder, and salt, which eliminates the need for additional leavening agents. This ensures the scones rise properly while keeping the recipe simple.
- Heavy cream provides the fat and richness traditionally supplied by butter. Its high fat content also adds moisture, resulting in a soft, tender crumb in the finished scones.
- Plain sparkling water adds carbonation, which helps create air pockets in the dough. This contributes to a light, fluffy texture without needing extra yeast or baking soda for these 3 ingredient scones.
How To Make 3 Ingredient Scones
- Preheat the oven and prepare the tray: Start by heating your oven to 400°F (200°C) and line a baking tray with parchment paper. This ensures your scones bake evenly and don't stick to the tray.
- Mix the ingredients: Combine the self-rising flour, heavy cream, and sparkling water in a bowl. Mix gently with a spatula until just combined. Over-mixing can lead to tough scones, so stop when the dough comes together and is slightly sticky.
- Turn the dough out and shape: Lightly flour your counter and turn the dough out onto it. Sprinkle more flour over the dough and gently pat it together, pressing it down to about 1 inch (2.5 cm) thick. Avoid kneading to keep the dough tender.
- Cut the scones: Use a 2.5-inch (6 cm) scone cutter, dipping it in flour to prevent sticking, and cut out your scones. Place them on the lined baking tray.
- Bake the scones: Bake for about 20 minutes, until they're lightly golden on top. This gives them enough time to rise and set without over-baking.
- Cool and serve: Once baked, let the 3 ingredient scones cool on a wire rack for 10 minutes before serving. You can enjoy them warm or let them cool completely before adding your favorite toppings.
Fay's Top Tip
One top tip for this recipe is to avoid over-mixing the dough. Gently combine the ingredients just until they come together. Overworking the dough can make the scones tough instead of soft and tender.
Substitute For Self-Rising Flour
To substitute all-purpose flour and baking powder for self-rising flour in your 3 Ingredient Scones, use the following ratio:
- For every 1 cup (150g) of self-rising flour, use:
- 1 cup (150g) of all-purpose flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of salt
In this scone recipe, since you need 3 cups (450g) of self-rising flour, substitute with:
- 3 cups (450g) of all-purpose flour
- 4 ½ teaspoons of baking powder
- ¾ teaspoon of salt
Mix the all-purpose flour, baking powder, and salt thoroughly before adding the cream and sparkling water. This ensures even leavening throughout the dough when making these scones.
Serving Suggestions
These 3 Ingredient Scones are versatile and pair perfectly with both sweet and savory toppings for any occasion.
- Classic Jam and Cream: Serve the scones warm with a generous dollop of clotted cream or whipped cream and your favorite fruit jam, like strawberry or raspberry.
- Berry Compote: Top the scones with a homemade or store-bought berry compote for a fresh, fruity twist.
- Lemon Curd: Spread lemon curd over the scones for a tangy and sweet combination.
- Honey and Butter: Serve with a drizzle of honey and a pat of butter for a simple, yet delicious option.
- Savory Twist: Pair with butter and a soft cheese, like brie, for a savory version of the scones. I use this recipe as a base for my delicious Cheese and Bacon Scones.
Common Questions for 3 Ingredient Scones
Yes, substitute 1 cup of self-rising flour with 1 cup (150g) of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.
The dough will naturally be a little sticky due to the cream and sparkling water. Just lightly flour your surface and hands when shaping.
Yes, you can substitute heavy cream with a full-fat coconut cream.
Store leftover scones in an airtight container at room temperature for up to 3 days.
3-Ingredient Scones (No Lemonade, No Sugar)
INGREDIENTS
- 3 cups self-rising flour see blog post for substitution
- 1 cup heavy cream
- 1 cup sparkling water plain
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
- In a large bowl, combine the self-rising flour, heavy cream, and sparkling water.
- Gently mix with a spatula until just combined. Avoid over-mixing; the dough will be slightly sticky.
- Lightly flour your counter and turn the dough onto the surface. Sprinkle some flour over the dough.
- Pat the dough together and press it down until it's about 1 inch (2.5 cm) thick. Avoid kneading.
- Dip a 2.5-inch (6 cm) scone cutter into flour and cut out scones. Re-dip in flour after each cut to prevent sticking.
- Place the scones onto the prepared baking tray. Arrange them so they are close and touching.
- Bake for 20 minutes, or until lightly golden.
- Transfer the tray to a wire rack and let the scones cool for 10 minutes before serving warm or cool completely.
NOTES
- For best results, do not knead the dough; it should stay slightly sticky.
- Keep your cutter floured to avoid the dough sticking when cutting the scones.
- If the dough feels too sticky, add a little extra flour when turning it out onto the counter.
- Serve scones warm with jam and cream, or try topping with a favorite fruit curd or compote.
- Store leftover scones in an airtight container for up to 3 days.
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